Spiced carrot pancake

150g grated carrots

280ml milk (or milk substitute)

1 egg

1 tsp vanilla extract

1 1/4 cup all purpose flour

1/4 cup sugar

2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp cardamom powder

2 Tbsp melted butter (or vegetable oil)

1 – In a mixer blend the carrots, milk, egg and vanilla extract until smooth.

2 – Sift together the flour, sugar and the spices.

3 – Add the carrot mixture and melted butter to dry ingredients and mix until combined, but do not overmix. Let it rest for 30 min.

4 – Heat a skillet in medium heat, add a little butter to coat the bottom and add around 1/4 cup of batter. Flip the pancake when it’s bubbly all over the top (should take around 2-3 min). Cook the flipped side for another 2 minutes until cooked inside.

5 – Repeat with the rest of batter.

6 – Serve with honey or other syrup of your liking.

Note: adjust the spices to your liking.

A recipe by Hiroko | IG @hfmoller

Picture by Amanda Formaro