Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in the grated carrots.
Heat a large nonstick frying pan over medium heat. Coat pan with butter or vegetable oil. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
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Here goes am gonna cook this for ma mums birthday
There is always a first time for everything!