Pancakes With Maple Syrup
Delicious fluffy pancakes coated in sweet maple syrup. Classic.
Carrot Cake Pancakes
| Serves: 4 people | Recipe course: Desserts | Total time (min.): 65 | Complexity (1 to 3): 1 |
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.
Tools
- Kitchen machines: Stand mixers or Food processor
- Whisk tool
Ingredients
Milk 250 g
Veg oil 85 g
Eggs 2
Caster sugar 35 g
Vanilla extract2 tsp
Wholemeal flour300 g
Baking powder2 tsp
Ground cinnamon 1.5 tsp
Salt To taste
Carrots 200 g - peeled, trimmed, grated
Pecans (optional)4 Tbsp - roughly chopped
Oil 2 Tbsp
Method
Step 1
Fit the Whisk Tool
Add milk, oil, eggs, sugar, vanilla into the appliance bowl and fit the splashguard
Mix – 2 minutes, speed Max .
Add flour, baking powder, cinnamon, salt, carrots, 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
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
