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Carrot Cake Pancakes
These fluffy American-style pancakes have a sweet twist – a couple of carrots hiding in the batter. Add in a little mixed spice and raisins and they taste just like our favourite teatime treat, carrot cake.
Ingredients
- 3 eggs
- 150ml full cream milk
- 175g plain flour
- 2 tsp baking powder
- 50g sugar
- ½ tsp mixed spice
- 50g raisins
- 2 carrots
- Butter and honey, to serve
Prep: 10 mins | Cook: 30 mins
Method
1. Whisk the eggs and milk together. Sift the flour, baking powder and a pinch of sea salt into a separate bowl. Stir in the sugar and mixed spice. Slowly whisk in the milk to make a smooth, thick batter that has the consistency of double cream.
2. Add the raisins to the batter. Peel and coarsely grate the carrots. Add them too and stir to mix everything together. Set your oven to its lowest temperature.
3. Warm a little coconut oil in a big frying pan. Dollop in 1 tbsp batter per pancake – you should be able to cook 3-4 pancakes at one time. Fry for 3 mins. Flip. Fry for another 2-3 mins.
4. Slide the cooked pancakes onto a plate and keep warm in the oven while you cook the rest of the batter, adding more oil to the pan as you need it. You should be able to cook 12-16 pancakes. Serve them warm with butter and a drizzle of honey.
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