Friday, May 18, 2007

Carrot pancakes

Healthy and slightly sweet, these orange pancakes are great for a weekend brunch.
Use your favorite pancake recipe, or the one below. Once the batter has been mixed, stir in 1/4 to 1/2 cup cooked, pureed carrots and a pinch of cinnamon. Cook as usual and serve with maple syrup.

1 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, mix together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter. Mix until smooth, then add carrots and cinnamon.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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