Serves: 4 Servings
  • 1 c all-purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 T sugar
  • 1⁄4 t salt
  • 1⁄2 t cinnamon
  • 1⁄4 t nutmeg
  • 1⁄8 t ground ginger
  • 1 c finely grated carrots
  • 1 large egg
  • 1 c buttermilk
  • 1⁄2 c mascarpone, room temp
  • 2 T sugar
  • 1⁄2 c heavy whipping cream
  • 1 t vanilla
  • 1⁄4 c walnut pieces
  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt,
  2. cinnamon, nutmeg, ginger and carrots. In a separate bowl, whisk together the
  3. egg and buttermilk. Add the wet ingredients to the dry and mix until just
  4. combined. Let batter sit for 10 minutes while making the vanilla mascarpone.
  5. In a bowl, cream together the mascarpone and sugar until the sugar is dissolved.
  6. In a separate bowl, whip up the whipping cream until it thickens and holds
  7. medium peaks (when you lift the whisk from the cream, the tip of the peak will
  8. curl over on itself). Gently fold together the mascarpone- sugar mixture with the
  9. whipping cream and mix in the vanilla. Set aside in the fridge.
  10. Toast the walnuts in a dry, heavy skillet over medium heat for 1-2 minutes while
  11. stirring constantly. Set aside while making the pancakes. Heat a nonstick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter 2 tablespoons (30 ml) at a time into the pan.
  12. Cook until tiny bubbles appear on the surface, about 2-3 minutes. Flip and
  13. continue cooking for 1-2 minutes. Keep the pancakes in the warm oven until
  14. you’re done with the batter.
  15. Top the pancakes with vanilla mascarpone and toasted walnuts.
Recipe by Wit & Vinegar at