Carrot Apple Pancakes

Peel and grate enough carrot to fill a 1-cup measuring cup, unpacked. Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add grated carrots and salt, and cook, stirring, until carrot begins to lose its raw character and softens only slightly, about 2 minutes.

Transfer carrots into a bowl, and add ginger, cinnamon, white sugar, egg, and lemon juice. Stir well to combine. Grate apple into the bowl, and stir to combine.

Add self-rising flour, and stir until it disappears. Let batter rest about 5 minutes. Meanwhile, melt remaining 2 tablespoons butter in the same skillet used for carrots over medium heat.

Once the butter melts, transfer in about 1/4 cup batter per pancake, and flatten slightly with the back of the spoon. Cook pancakes until browned and cooked through, about 3 minutes per side.

Serve topped with an optional spoon of yogurt, maple syrup, and chopped walnuts if desired.