Carrot Cake Pancakes

Name: Carrot Cake Pancakes
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; 1 pinch salt; 200 g carrots, grated; 4 Tbsp pecans, coarsely chopped, optional; 2 Tbsp oil

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. Serve with maple syrup and butter or whipped mascarpone cream and a pinch of cinnamon.

Difficulty

Low

Time

65 min

Author

Kenwood

This recipe is prepared with:

Products

Multi Tasker Stand Mixer White KHC30.000WH

Ingredients

Servings

Makes

10 pancakes

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

1 pinch salt

200 g carrots, grated

4 Tbsp pecans, coarsely chopped, optional

2 Tbsp oil

Utensils

1 Frying pan, KHC30.000WH, KHC30.050GY, KHC30.070GY, Whisk Tool

Instructions

Step 1

Fit the splashguard, then fit the Whisk Tool.

Add milk, oil, eggs, sugar and vanilla extract into the appliance bowl.

Whisk for about 2 minutes on speed 5 until combined.

Add flour, baking powder, cinnamon, salt, carrots and pecans.

Whisk for about 1 minute on speed 5 until smooth.

Let rest for 20 minutes.

Step 2

Add oil into the frying pan.
Heat until hot on a medium-high heat.
Gradually pour 3-4 Tbsp of the batter into the frying pan.
Fry each side until golden brown for 2-4 minutes on a medium-high heat.
Transfer the pancake to a serving plate and repeat the same process with the rest of the batter.

Serve.

You can also prepare this recipe* with:

Products

Multi Tasker Stand Mixer Grey KHC30.050GY

Multi Tasker Stand Mixer Grey KHC30.070GY