Carrot Buttermilk Pancakes ♥

For as long as I've known, if it's the Tuesday supper before Lent, supper is pancakes. This year, I'm cooking up another quick batch of my Mom's buttermilk pancakes with a jar of baby food tucked in and topped with a gorgeous sorghum from Sandhill Farm. They're pretty, they're light, they're cheap, they're fast.

And I find considerable irony that our lives are now are so rich that the egg and butter and flour and sugar in pancakes are no long considered ingredients worthy for Lent's fasting. When was the last time you heard, "I'm giving up eggs for Lent"?

So tonight, it's pancakes. And tomorrow, Ash Wednesday, I'll plant Lenten grass, an old Finnish tradition especially good for helping children observe Lent. Tis the season.

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CARROT BUTTERMILK PANCAKES

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

1 egg
2 tablespoons vegetable oil
1/2 cup buttermilk (or 1/2 cup sweet milk with a teaspoon of vinegar)
1 small jar pureed carrots
2 tablespoons sugar

1 cup flour, fluffed to aerate before measuring
1/2 teaspoon baking soda
1/2 teaspoon table salt

Butter

Whisk the egg, buttermilk, carrots and sugar. Collect the flour, soda and salt on top of the egg mixture but don't incorporate. With a fork, lightly combine the flour, soda and salt, still without incorporating, then whisk it in until just combined.

Melt the butter in a large skillet til a sprinkle of water sizzles. Scoop a quarter cup or so into the skillet (if it's thick, you might need to spread a bit) and let cook, undisturbed until air bubbles start to form. Turn and cook for another minute or two.

NUTRITION ESTIMATE
Per Serving (not including butter, sorghum, etc): 252 Cal (32% from Fat, 10% from Protein, 58% from Carb); 6 g Protein; 9 g Tot Fat; 2 g Sat Fat; 36 g Carb; 1 g Fiber; NetCarb35; 48 mg Calcium; 2 mg Iron; 513 mg Sodium; 63 mg Cholesterol; Weight Watchers 5 points

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