1/4cupunsalted butter, meltedplus more butter for the pan
2tspvanilla extract
3medium carrotspeeled and grated (1 cup)
1 and 1/2cupsall-purpose flour
2tablespoonsbrown sugar
2teaspoonsbaking powder
½tspbaking soda
½teaspoonsalt
1tspcinnamon
¼tspnutmeg
¼tspginger
Instructions
Heat a large frying pan over medium low heat.
In one bowl, mix together the buttermilk, eggs, melted butter, vanilla extract. Stir in grated carrots.
In a second bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon until combined.
Pour the dry ingredients into the wet ingredients and stir until just mixed and no dry spots remain. Do not over mix.
Add a few teaspoons of butter to the hot pan. Butter should sizzle and melt but not brown. If butter browns or burns right away, pan is too hot. If butter doesn't melt right away, pan is not hot enough.
When butter is melted, pour the batter into the pan in 1/4 cup scoopfuls. Cook until bubbles have formed on top and edges are set, 2-3 minutes. Flip and cook until second side is golden brown, about 2 minutes.
Repeat until all batter is cooked. Serve right away with butter and syrup.
Notes
To freeze, allow pancakes to cool completely. Individually wrap in plastic wrap, or place sheets of parchment paper between them to keep them from sticking. Then place into a freezer bag. Freeze for up to one month. Reheat in the microwave for 30 -60 seconds.While waiting to serve, pancakes can be kept warm in the oven set to warm (or 200 degrees F). Leftovers can be frozen for up to one month.To make the bunny pancakes: Use a heaping 1/4 cup to make the body, and a scant 1/4 cup to make the head. Use a tablespoon to make the feet, and a tablespoon to make the ears (spread the batter in a long triangle shape to form the ears) Use banana slices to make the tail and feet pads, and blueberries to make the toes.