Easy carrot cake pancakes

Combine a classic cake with the simplicity of a pancake to create a special pudding, breakfast or brunch. Serve with yogurt, pecans and a drizzle of maple syrup or honey

Prep:15 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 211
fat 8g
saturates 2g
carbs 27g
sugars 0g
fibre 2g
protein 6g
salt 0.32g

Ingredients

225g self-raising flour
½ tsp ground cinnamon
½ tsp ground nutmeg
3 tbsp golden caster or light brown soft sugar
400ml milk
2 tbsp soft cheese , plus 100g for serving
1 egg
1 medium carrot (around 115g), grated
1 orange , zested
50g pecans , chopped, plus extra to serve (optional)
150ml natural yogurt
vegetable or sunflower oil , for frying
maple syrup or honey, to serve

Method

Sift together the flour, cinnamon, nutmeg and sugar in a large bowl. Combine the milk, 2 tbsp soft cheese and egg in a large jug or bowl, then pour into the dry mix while whisking until you have a smooth batter. Stir in the grated carrot, orange zest and pecans, if using. Leave to rest for a few minutes.
Meanwhile combine 100g soft cheese and the natural yogurt, plus a drizzle of the juice from the zested orange, if you like. Leave in the fridge until needed.
Heat a teaspoon of oil in a frying pan over a medium-low heat, then add a ladleful of batter and cook until the pancake looks firm around the edges and the surface begins to bubble. If your pan is large enough, you can cook more than one at a time. Flip the pancake over and cook for 1-2 mins until cooked through. Repeat with the remaining batter, adding a little oil in between each pancake if necessary.
Serve the pancakes with spoonfuls of the yogurt mix, a scattering of pecans and a drizzle of maple syrup or honey, if you like.