The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Makes about 12 to 14 pancakes

Serve a bowl of plain low-fat yogurt on the side with these light, fresh-tasting
pancakes.

3 large eggs
2 1/4 cups grated carrots
3 tsp. grated fresh ginger or 1 teaspoon ground
3/4 cup plus 2 tablespoons bread crumbs
Salt and freshly ground black pepper
Vegetable oil

In a medium bowl, whisk the eggs. Stir in the grated carrots, ginger, 3/4 cup
of the bread crumbs, and salt and pepper to taste. Add another tablespoon or
two of bread crumbs as needed to hold the mixture together.

Heat 1/4 inch of oil in a large skillet over moderately high heat until it
is just starting to smoke. For each pancake, drop a heaping tablespoon of batter
into the hot oil and flatten with a spatula. Cook about 1 1/2 minutes on each
side.

- Parenting Cookbook, by Kathy Gunst