Pancakes make a great treat for breakfast any time, not just Pancake Day! Why not start your day with a glass of milk and these slightly unusual but very delicious and sweet carrot pancakes.
This recipe includes hazelnuts but you can substitute chopped or lightly toasted almonds, walnuts, pecans or any other your favourite nuts. You can also use raisins, dried cherries or cranberries – whatever you have in your cupboard.
Ingredients:
1/2 cup buttermilk
1 egg, lightly beaten
3/4 cup all-purpose flour
4 tablespoons dried sweetened coconut
1 tablespoon chopped hazelnuts
3 tablespoons sugar
1 cup grated carrots
Vegetable oil or unsalted butter for frying
Carefully toast the dried coconut and chopped hazelnuts in a dry pan over medium-low heat for about 3 minutes. Stir frequently to be sure that it all browns nicely and none of it burns.
In a bowl, mix the lightly beaten egg with buttermilk. Add the flour, sugar, nuts and stir in grated carrots. The batter should be thick enough, like a full-fat crème fraîche.
Heat the oil or butter in the pan, then add spoonfuls of the batter and cook for 1-2 minutes on each side until nicely browned. Keep warm and serve with crème fraîche or cranberry jam.
Jurgita Vaskel is a food blogger. Visit her blog at duonosirzaidimu.wordpress.com
