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Easy carrot cake pancakes

A serving of carrot cake pancakes

Easy carrot cake pancakes

Name: Easy carrot cake pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes around 10
Ingredients: 225g self-raising flour; ½ tsp ground cinnamon; ½ tsp ground nutmeg; 3 tbsp golden caster or light brown soft sugar; 400ml milk; 2 tbsp soft cheese plus 100g for serving; 1 egg; 1 medium carrot (around 115g), grated; 1 orange zested; 50g pecans chopped, plus extra to serve (optional); 150ml natural yogurt; vegetable or sunflower oil for frying; maple syrup or honey, to serve

Samuel Goldsmith

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Makes around 10

Easy

Prep: 15 mins

Cook: 10 mins - 20 mins

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Combine a classic cake with the simplicity of a pancake to create a special pudding, breakfast or brunch. Serve with yogurt, pecans and a drizzle of maple syrup or honey

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

225g self-raising flour
½ tsp ground cinnamon
½ tsp ground nutmeg
3 tbsp golden caster or light brown soft sugar
400ml milk
2 tbsp soft cheese

plus 100g for serving
1 egg
1 medium carrot

(around 115g), grated
1 orange

zested
50g pecans

chopped, plus extra to serve (optional)
150ml natural yogurt
vegetable or sunflower oil

for frying
maple syrup

or honey, to serve

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Nutrition: Per pancake (10)

kcal211
fat8g
saturates2g
carbs27g
sugars10g
fibre2g
protein6g
salt0.32g

Method

step 1

Sift together the flour, cinnamon, nutmeg and sugar in a large bowl. Combine the milk, 2 tbsp soft cheese and egg in a large jug or bowl, then pour into the dry mix while whisking until you have a smooth batter. Stir in the grated carrot, orange zest and pecans, if using. Leave to rest for a few minutes.
step 2

Meanwhile combine 100g soft cheese and the natural yogurt, plus a drizzle of the juice from the zested orange, if you like. Leave in the fridge until needed.
step 3

Heat a teaspoon of oil in a frying pan over a medium-low heat, then add a ladleful of batter and cook until the pancake looks firm around the edges and the surface begins to bubble. If your pan is large enough, you can cook more than one at a time. Flip the pancake over and cook for 1-2 mins until cooked through. Repeat with the remaining batter, adding a little oil in between each pancake if necessary.
step 4

Serve the pancakes with spoonfuls of the yogurt mix, a scattering of pecans and a drizzle of maple syrup or honey, if you like.

Recipe from Good Food magazine, March 2025

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