Carrot Cake Pancakes
Today there is a new recipe from @tinastausendschoen: Carrot Cake Pancakes on the Ceratal® Comfort.
The Ceratal® pan combines healthy and sustainable cooking with excellent non-stick properties. With its extra-large cooking surface, CookStar® base for optimal heat distribution, and health-conscious ceramic coating (made without PFAS/PTFE), the pan allows for gentle and crispy frying of meat, vegetables, and egg dishes. Made in Germany from up to 60% recycled aluminum.
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2 eggs, size M | |
| 400 ml | Milk |
| 3 tbsp | melted butter |
| 180 g | finely grated carrots |
| 320 g | flour |
| 5 tbsp | brown sugar |
| 1/2 packet | Baking powder |
| 1 pinch of salt | |
| 2-3 tsp | cinnamon |
| Whole milk yogurt, fresh berries | |
| and optional maple syrup |
Instructions
Step 1 of 2:
Beat the eggs until frothy and add all wet ingredients, mixing well.
Combine the dry ingredients and add them to the mixture, briefly fold them in, and let everything rest for about 15 minutes.
Step 2 of 2:
Grease and heat a pan, then fry the mixture in ladlefuls to make crispy pancakes.
