Carrot Cake Pancakes
Make these carrot cake pancakes with those leftover carrots lurking in your fridge. These American style pancakes can be served for dessert or as a treat for breakfast.
Ingredients
250 g milk
85 g vegetable oil
2 eggs
35 g caster sugar
2 tsp vanilla extract
300 g wholemeal flour
2 tsp baking powder
1.5 tsp ground cinnamon
salt, to taste
200 g carrots, peeled, trimmed, grated
4 Tbsp pecans, (optional) roughly chopped
2 Tbsp oil
Instructions
STEP 1/2
Fit the Whisk Tool
Add milk, oil, eggs, sugar and vanilla into the appliance bowl and fit the splashguard
Mix – 2 minutes, speed Max
Add flour, baking powder, cinnamon, salt, carrots and pecans
Mix – 1 minute, speed Max
(Tip: Start on speed 2 and gradually increase speed)
Let rest – 20 minutes
(Tip: It’s not essential, but recommended for better results)
STEP 2/2
Add oil into the frying pan
Heat until hot – medium-high heat
Gradually pour 3-4 Tbsp of the batter into the frying pan
Cook each side until golden brown – 2-4 minutes, medium-high heat
Transfer the pancake to a serving plate and repeat with the rest of the batter
To serve
Serve with maple syrup and butter or whipped mascarpone cream and a pinch of cinnamon
Substitutions
Pecans can be replaced with walnuts
Oil can be replaced with butter
Carrot Cake Pancakes
Make these carrot cake pancakes with those leftover carrots lurking in your fridge. These American style pancakes can be served for dessert or as a treat for breakfast.
Ingredients
250 g milk
85 g vegetable oil
2 eggs
35 g caster sugar
2 tsp vanilla extract
300 g wholemeal flour
2 tsp baking powder
1.5 tsp ground cinnamon
salt, to taste
200 g carrots, peeled, trimmed, grated
4 Tbsp pecans, (optional) roughly chopped
2 Tbsp oil
Instructions
STEP 1/2
Fit the Whisk Tool
Add milk, oil, eggs, sugar and vanilla into the appliance bowl and fit the splashguard
Mix – 2 minutes, speed Max
Add flour, baking powder, cinnamon, salt, carrots and pecans
Mix – 1 minute, speed Max
(Tip: Start on speed 2 and gradually increase speed)
Let rest – 20 minutes
(Tip: It’s not essential, but recommended for better results)
STEP 2/2
Add oil into the frying pan
Heat until hot – medium-high heat
Gradually pour 3-4 Tbsp of the batter into the frying pan
Cook each side until golden brown – 2-4 minutes, medium-high heat
Transfer the pancake to a serving plate and repeat with the rest of the batter
To serve
Serve with maple syrup and butter or whipped mascarpone cream and a pinch of cinnamon
Substitutions
Pecans can be replaced with walnuts
Oil can be replaced with butter