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Serves 4, about 12 cakes

¾ C. flour
1 t. baking soda
½ t. salt
1 C. butter milk
3 T. butter, melted
1 egg
2 egg whites
1 T. sugar
1 carrot, grated
2 t. cinnamon
¼ C. raisins
¼ C. walnuts, chopped
Maple syrup

Preheat griddle to 350. Combine dry ingredients in a large bowl, including nuts and raisins. Combine buttermilk, butter, and 1 egg in a separate bowl, with carrots. With a mixer or hand beaters, whip egg whites with 1 T. of sugar until soft peaks form. Combine dry ingredients with buttermilk mixture until just blended. Stir in ¼ of the egg whites until incorporated. Fold in the remaining whites, gently. Drop batter onto griddle by ¼ C. Cook until golden, and flip. Cook until golden and cakes are springy to the touch. Serve with maple syrup and cream cheese icing if desired.

Cream Cheese Icing
3 oz. Cream cheese, softened to room temperature
1 T. soft butter
¼ C. sifted powdered sugar

In a small mixing bowl, combine the cream cheese and butter until well blended. Slowly incorporate the powdered sugar until completely mixed. Use a pastry bag to decorate the pancakes with the icing.