Best. Pancakes. Ever.

Carrot Pancakes

1/4 cup dried currants
1 Tbsp butter
2 carrots, peeled and grated to make about 2/3 cup lightly packed
1/3 cup shredded coconut (unsweetened if you can find it)
1 1/2 cup all-purpose flour
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/3 cup sugar
1 cup milk
1 1/2 eggs
1 tsp vanilla extract

Take the dried currants and soak them in a bit of hot water to moisten them. Drain the currants and then toss together with the carrot and coconut.

Melt the butter; reserve.

In a large bowl, whisk together flour, baking powder, salt, spices and sugar. In another bowl, whisk together milk, eggs, and vanilla. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the carrot mixture, and then mix in the melted butter.