15 mins
Not Too Tricky
serves 4
About the recipe
Here I've taken the familiar flavours of carrot cake and applied them to my one-cup pancake method. Perfect for a Pancake Day breakfast.
Ingredients
1 cup (250g) self-raising flour
1 cup (430ml) semi-skimmed milk
1 large free-range egg
1 teaspoon ground cinnamon, plus extra for dusting
140g sultanas
60g walnuts
1 carrot (80g)
olive oil
4 tablespoons natural yoghurt, to serve
runny honey, to serve
optional: clementines, to serve
Top Tip
Mix up the dried fruit and nut combo depending on what you’ve got.
Method
- 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 teaspoon of 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 then, 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 to 2 minutes) then use a fish slice to flip them over to cook for another 1 to 2 minutes on the other side, or until golden again. Transfer to a plate and keep warm in a low oven. Carefully wipe out the pan with a ball of kitchen paper, then add another drizzle of oil and cook the next batch.
- Serve the pancakes with a dollop of yoghurt, an extra dusting of cinnamon and a drizzle of honey. I like to add some sliced clementines as a little extra.
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