Categories: breakfast, pancakes

Ingredients

• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk (or more)
• 3/4 cup Orange Puree
• 2 eggs
• 3 tablespoons butter, melted and cooled slightly
• Orange Puree
• 3 medium to large carrots, peeled and sliced thick 1 medium sweet potato or yam, peeled and chopped
• 2 to 4 tablespoons of water

Directions

1. Whisk together the dry ingredients in a medium-size bowl. In a separate bowl, whisk together the buttermilk, Orange Puree, eggs, and melted butter. Make a well in the center of the dry ingredients, then pour in the buttermilk mixture. Whisk gently until just combined. If the batter is too thick, add another 2 or more tablespoons of buttermilk.
2. Heat a large nonstick skillet over medium heat. Grease the hot skillet, then pour batter onto the skillet 1/4 cup at a time, spreading each cupful to about 4 1/2 inches in diameter with the back of a spoon. Cook the pancakes until bubbles form on the surface, about 2 minutes, then flip them and cook until golden, about 2 minutes more. Makes 16 pancakes.

3. Orange Puree

4. Boil the carrots in a medium-size pot for about 5 minutes. Add the sweet potato and simmer until the vegetables are tender, about 10 minutes.

5. Drain the veggies, then puree them in a food processor with 2 tablespoons of water. If necessary, add more water, a tablespoon at a time, blending until smooth. Makes 2 1/3 cups.

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