Measure and combine the ingredients into a medium mixing bowl, then mix until fully incorporated and set aside.

Measure all dry ingredients into a large mixing bowl and whisk together until well incorporated.

In a separate large bowl, whisk the wet ingredients until well incorporated and set aside.

Peel the carrots, then grate them with the finest side of a box grater or a Microplane. Measure the indicated amount, then add to the wet ingredients and mix well.

Using a large whisk, gently mix the wet ingredients into the dry and mix well. At this point, you may add the raisins, walnuts, or even chocolate chips if you'd like.

Preheat the pan to 400°F/ 204°C (high). Add the butter and tilt the pan until it is fully melted.

Using a 4 oz (12cl) ladle or a 1/2 measuring cup, pour the batter into the center of the pan and spread slightly with the bottom of the ladle. Cook the pancake for 3 minutes or until the edges begin to set and turn golden brown.

Turn the pancake on its other side and continue cooking for 1 more minute or until the pancake is bouncy to the touch and golden brown.

Transfer the pancake to an oven-proof plate or tray. Repet the cooking steps with all remaining batter. Once the last pancake is cooked, make sure to turn the burner off.

Enjoy the pancakes with some of the cream cheese frosting, maple syrup, or your favorite topping.