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Credit: Iain Bagwell

Bobby Flay’s Carrot Cake Pancakes

1½ cups all-purpose flour
¼ cup sugar
1 tsp. baking powder
½ tsp. baking soda
1 tsp. pumpkin-pie spice
½ tsp. fine sea salt
2 large eggs
1½ cups buttermilk
3 tbsp. melted unsalted butter
½ tsp. pure vanilla extract
1 cup loosely packed, finely grated peeled carrots, patted dry on paper towels
1 tsp. grated orange zest
¼ cup finely diced candied ginger
¼ cup finely chopped toasted pecans or walnuts

1. Whisk together the flour, sugar, baking powder, baking soda, pumpkin-pie spice and salt in a large bowl. In a separate large bowl, whisk together the eggs, buttermilk, butter, vanilla, carrots and orange zest until smooth. Add the wet ingredients to the flour mixture, fold in the ginger and pecans, and mix until just combined. Cover and refrigerate for 30 minutes.

2. Heat a large cast-iron griddle or nonstick pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop ¼ cupfuls of batter onto the griddle. Cook until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on a parchment-lined baking sheet, and keep warm in the oven until ready to eat. Serve with warm maple cream cheese syrup (see right).

Makes: 14 pancakes
Prep time: 20 minutes, plus chilling
Cook time: 10 minutes