Carrot pancake

Thanks to Dave Lieberman
I made some carrot pancake which I thought would be fun to do it.
Ingredients

• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 2/3 cups all-purpose flour (or self-rishing I mix)
• 1/3 cups shredded carrot
  
• 1/2 Tsp baking powder
• 1 tablespoons butter
• 1/2 pound bag frozen Strawberries
• 1/4 cup pure maple syrup
• Powdered sugar, for dusting

Method

Preheat oven to 400 degrees F.
Whisk together eggs, milk, sugar, salt, vanilla extract,and carrot. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until well mix. Let stand at least 10 minutes.

Heat an 8 or 10-inch cast iron skillet in the oven with the butter for 6-8 mins.

Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15-20 mins.

To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.