Carrot Cake Pancakes

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• 1/3 cup firmly packed light brown sugar
• 1/4 cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• 1/2 cup chopped toasted pecans
• 1/3 cup chopped golden raisins
• Garnish: carrot curls

1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200u0b0 oven up to 30 minutes. Serve with Mascarpone Cream.
2. Note: When using a griddle, heat it to 350u0b0.
3. Tip: For tender pancakes, don't overmix the batter; it should be lumpy.

flour, baking powder, baking soda, ground cinnamon, salt, buttermilk, brown sugar, butter, eggs, vanilla, carrots, pecans, golden raisins, carrot curls

Taken from www.myrecipes.com/recipe/carrot-cake-pancakes-0 (may not work)