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Carrot pancakes

By: Admin
Region: Indian
Dish:Vegetarian - Desserts
Servings: 4
Time to Prepare: 10 Mins


- 250g self-raising flour
- 430ml semi-skimmed milk
- 1 large free-range or organic egg
- 1 tsp ground cinnamon, plus extra for dusting
- 140g sultanas
- 60g walnuts
- 1 carrot
- olive oil
- 4 tbsp natural or plant-based yogurt, to serve
- Clear honey, to serve


- Fill the cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl, then crack in the egg and add 1 tsp cinnamon. Whisk everything together until nice and smooth.

- Roughly chop the sultanas and bash the walnuts in a clean tea towel with a rolling pin and add both to the bowl. Coarsely grate in the carrot and mix well.

- Place a large non-stick frying pan on a medium heat. Once hot, add a small drizzle of olive oil. Once the oil starts to sizzle, add 4 large spoonfuls of batter to the pan – you’ll need to do this in batches. Wait for little bubbles to form on the surface of the pancakes (about 1-2 mins), then use a fish slice to flip them over to cook for another 1-2 mins, or until golden again, on the other side. Transfer to a plate and keep warm in a low oven. Carefully wipe out the pan with a scrunched-up ball of kitchen paper, then add another drizzle of oil and cook the next batch.

- Serve the pancakes with a dollop of yogurt, an extra dusting of cinnamon and a drizzle of honey.

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