Carrot Pancakes
Serve like a layer cake, each layer divided with cream cheese syrup.
Servings: 12 pancakes
Ingredients
Dry Ingredients
- 200 grams plain flour
- 50 grams whole wheat flour
- 50 grams dark brown muscovado sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 100 grams carrot , grated
- 10 grams orange zest , the zest of one medium orange
Wet Ingredients
- 300 ml buttermilk
- 100 ml milk
- 1 medium egg
- 1 teaspoon bicarbonate of soda
Cream Cheese Syrup
- 50 grams Greek Yogurt
- 25 gram cream cheese
- 2 tablespoons icing sugar
Garnish to Serve, quantities as desired
- sultanas
- carrot , grated
- walnuts
Instructions
Dry Ingredients
- In a bowl, combine the flours, sugar, baking powder, salt and spices.
- Make a well in the middle of the dry ingredients.
Mix and Cook
- In a separate bowl, combine the buttermilk, milk, egg and bicarbonate of soda. Leave aside to bubble up.
- Pour the wet mixture into the dry mixture and stir to form a batter.
- Stir carrots and orange zest into the batter.
- Heat a greased griddle or non-stick pan on the hob. Pour in the pancake batter about 4 tablespoons per pancake.
- Flip the pancake when bubbles form on top of the pancake. Cook until golden brown.
Cream Cheese Syrup
- For the cream cheese syrup, place cream cheese, powdered sugar, and greek yoghurt in a bowl and whisk until smooth.
- Add a splash of milk until you achieve desired consistency.
To Serve
- Serve the pancakes stacked like a layer cake, each layer divided with cream cheese syrup.
- Dollop some cream cheese syrup in the middle of the top pancake, sprinkle with toasted nuts, grated carrot and sultanas then drizzle with maple or cinnamon syrup.