Harvest Moon Pancakes - cooking recipe

Ingredients

1 3/4 cups low-fat milk (add 2 Tbsp lemon juice) or 2 cups buttermilk (skip to eggs and melted butter step)
2 cups whole wheat pastry flour (not bread flour)
1 tablespoon sugar
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
2 eggs
2 tablespoons unsalted butter (melted and cooled slightly)
1 medium carrot, grated
1 small apple, chopped very small (with skin)
1/3 cup walnuts, chopped

Preparation

Combine low-fat milk and lemon juice in a small bowl and set aside.
While milk is souring, combine dry ingredients thoroughly in a large bowl. Add eggs and melted butter to sour/butter milk mixture and whisk together until blended.
Add milk mixture to dry ingredients along with carrots, apple, and walnuts. Stir until just blended. If mixture is too thick, add a bit more milk.
Pour 1/2 cup of batter onto hot, oiled skillet or griddle and cook until edges are set. Flip once and cook until done.