Carrot And Blackberry Hotcakes

• 2/3 cup white flour
• 1/3 cup whole wheat flour
• 1 tablespoon raw sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon ground
• 1/2 teaspoon ginger ground
• 1/4 teaspoon nutmeg ground
• 1 pinch salt
• 3/4 cup buttermilk
• 1 egg
• 1 tablespoon butter melted
• 1 carrot shredded
• 2 tablespoons cranberries dried
• honey as desired, you can substitute with syrup

1. Grease a skillet with cooking spray and preheat to medium-high.
2. Mix the white flour, whole wheat flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
3. Mix the buttermilk, egg, and butter in a different bowl.
4. Slowly pour the buttermilk mixture into the flour bowl and stir gently.
5. Add the carrot and cranberries to the bowl and beat the mixture softly. Do not overbeat.
6. Pour 1/4 cup dough on the skillet and let it cook until you see bubbles on its surface.
7. Carefully turn the hotcake upside down and let it cook until its center feels solid when you prick it with a fork.
8. Remove the hotcakes from the skillet and serve on a plate with honey on top.

white flour, whole wheat flour, sugar, baking soda, baking powder, cinnamon ground, ginger ground, nutmeg ground, salt, buttermilk, egg, butter, carrot, cranberries dried, honey

Taken from www.yummly.com/recipe/Carrot-and-Blackberry-Hotcakes-549010 (may not work)