Carrot Buttermilk Pancakes

Place carrot and 2 tablespoons sugar in a medium bowl. Add 2 cups boiling water, and let stand for 30 minutes. Drain.

In a large bowl, whisk together buttermilk, eggs, zest, and remaining 4 tablespoons sugar. Stir in carrot.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Add flour mixture to carrot mixture, stirring just until combined. (Do not overmix.) Fold in melted butter.

Lightly brush a large nonstick skillet or griddle with canola oil, and heat over medium heat. Using a ¼-cup measuring cup, pour batter 1 inch apart onto prepared pan. Cook until bubbles appear on surface and bottom is golden brown, about 3 minutes. Turn pancakes; cook until bottom is golden brown, about 3 minutes. Serve with maple syrup. Garnish with pecans and carrot, if desired.