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1
Place the carrots in a saucepan; cover with water, and bring to a boil.
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2
Decrease heat to medium, partially cover the pan, and cook until the carrots are tender enough to be pierced easily with the tip of a knife.
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3
Drain the carrots well and place them in a food processor fitted with the metal blade.
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4
Process the carrots, scraping down the sides of the bowl as needed, until you have a smooth puree.
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5
Measure out 1 cup of the puree, and reserve any remaining puree for another use.
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6
In a bowl, whisk together the flour, baking powder, cumin, ginger, cayenne, cinnamon, and salt.
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7
In another bowl, whisk together the milk, egg, and melted butter to blend thoroughly.
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8
Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined.
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9
With a rubber spatula, gently but thoroughly fold in the carrot puree; batter will be thick.
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10
Lightly butter, oil, or spray your platar, griddle, or skillet.
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11
Preheat over medium heat, or if using electric griddle, set to 350.
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12
If you want to hold the pancakes until serving time, preheat your oven to 200.
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13
Spoon 2 tablespoons of batter onto the griddle for each pancake; use a spatula or back of your spoon to lightly press the batter into rounds.
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14
When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a spatula and cook until the other sides are light brown.
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15
Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
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16
Serve as a side dish or main dish topped with chutney; side salad of mesclun with a mustard vinaigrette is good.
