American·Breakfast
Carrot & Apple Pancakes
A delightful breakfast hybrid that sits somewhere between carrot cake, apple fritters, and classic pancakes. By sautéing the carrots in butter before mixing the batter, you unlock a deep sweetness that pairs perfectly with fresh grated apple and warm spices.
Prep
15m
Cook
15m
Total
30m
Serves
6
Method
- 01
Grate the peeled carrot using the large holes of a box grater. Melt butter in a skillet over medium-high heat and sauté the carrots with a pinch of salt for a few minutes until they lose their raw, crisp edge. Transfer to a bowl and let cool for 5 minutes.
Watch · 0:33
- 02
To the cooled carrots, add the grated ginger, ground cinnamon, white sugar, egg, and lemon juice. Whisk everything together until well combined.
Watch · 1:36
- 03
Grate the whole unpeeled apple directly into the bowl. Add the chopped walnuts and stir to incorporate.
Watch · 2:11
- 04
Add the self-rising flour to the bowl and mix just until the flour disappears and everything is evenly combined. Let the batter sit for a few minutes while you prepare the pan.
Watch · 2:37
- 05
Melt more butter in a skillet over medium heat. Drop roughly 1/4 cup of batter per pancake into the pan. Dip the back of your spoon into the hot butter in the pan, then use it to flatten and shape the pancakes into uniform rounds.
Watch · 3:24
- 06
Cook for about 3 minutes until the bottoms are beautifully browned. Flip and cook for another 2 to 3 minutes until the pancakes spring back to the touch and are no longer mushy in the center.
Watch · 3:38
- 07
Serve the warm pancakes topped with a dollop of yogurt, a drizzle of maple syrup, extra chopped walnuts, and a light sprinkling of cinnamon.
Watch · 4:12
From Chef John
“Don't be a hero. When you get down to the end, stop grading and have yourself a little chef snack.”
“You are after all the mother goose of your dairy use.”
“The sooner you teach them to cook, the sooner they're cooking for you.”