From these yummy bacon pancakes to these chocolate chip pancakes, there’s really no limit to what one can do with pancakes. Add even more excitement to the breakfast table with this twist on the traditional short stack or American pancakes. These cakey flapjacks feature warm spices and bright carrot flavour…right from our resident chef Amanda Gicharu-Kemoli’s kitchen!
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts or cashew nuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup plain yoghurt (maziwa lala)
1 tablespoon Bidco Sunflower oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1 1/2 cups finely grated carrot
Butter or vegetable oil for cooking
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in the grated carrots.
Heat a large nonstick frying pan over medium heat. Coat pan with butter or sunflower oil. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
Serve with real maple syrup or honey.