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PANCAKES
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160g Peeled and Lightly Chopped Carrots
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260ml Milk
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2 eggs
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80ml Sunflower Oil
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190g cake flour
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50g Brown Sugar
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2.5ml salt
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10ml baking powder
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5ml Cinnamonground
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WHIPPED CREAM CHEESE
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125g Cream cheese
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30ml castor sugar
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5ml vanilla extract
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80ml cream
(SERVES 4)
METHOD:
- Place the carrots in a blender and blend until fine. Add the milk, eggs and the oil, and blend quickly with the carrots.
- Mix together the flour, salt, sugar, baking powder and the cinnamon. Mix well together.
- Add the carrot mixture to the dry ingredients and mix to make the batter. Do not overmix the batter.
- Heat a large frying pan to medium heat. When pan is hot, add a little butter.
- Scoop big spoonfuls of the batter into the pan. Cook until bubbles form all over the top of the pancakes.
- Flip pancakes and cook for another 1 to 2 minutes. Keep warm while you make the rest.
- For the Cream Cheese Frosting: Place the cream cheese, sugar and vanilla in a bowl and beat until the cream cheese is smooth (use a hand mixer).
- Add in the cream and continue to beat until the mixture thickens.
- Serve big dollops of the whipped cream cheese on top of your pancakes, drizzle with honey and sprinkle over some toasted, chopped walnuts.
