Spiced Apple Carrot Pancakes

Jr Iron Chef Vermont: Lyndon Town School

Nothing beats a good pancake, and these take the cake.  These sweet and rich pancakes will be everyone's favorite breakfast treat.

Prep Time

15 minutes

Cook Time

10 minutes


12 Pancakes


1⁄2 cup wheat germ
1 1⁄4 cups flour, all-purpose
1 1⁄4 teaspoons baking soda
1 teaspoon cinnamon, ground
1⁄2 teaspoon nutmeg, ground
1⁄4 teaspoon salt
1⁄2 cup honey
1 egg
3⁄4 cup buttermilk
1⁄4 cup milk
1⁄4 cup vegetable oil
1⁄2 cup apple, tart (peeled and grated)
1⁄2 cup carrot (peeled and grated)
1⁄2 cup currants, dried


In a medium sized bowl combine first 6 (dry) ingredients. In a medium sized bowl lightly beat the egg, add honey, milk, butter milk, and oil. Add apple, currants, and carrots to wet ingredients.  Mix well.

Add the wet mixture to dry, stir with a rubber spatula just until moistened.

Lightly oil a sauté pan.  Heat to medium-low. Pour about a 1/3 cup of batter on the pan.  Wait until the bottom side of pancakes stick together, and the edges appear dry; about 3 minutes. Flip over; cook for another 3 minutes. Pancake should feel firm in the center when finished.