Carrot cake pancakes

Carrot cake pancakes

By
From
Paris Pastry Club
Makes
10-12 pancakes
Photographer
Helen Cathcart

These pancakes are perfect for those mornings when you want a breakfast celebration. I made them for the very first time for my boyfriend’s birthday. That day, we had pancakes in bed – with all the trimmings, candles and kisses included – lunch in a fancy restaurant, and chocolate cake with glasses of champagne for dinner.

I like to serve them with a one-minute ‘frosting’, but they’re great with maple syrup or honey too. And when it comes to the carrots, they need to be grated super-finely. I use Microplane grater, which does a fantastic job.

For the cream cheese ‘frosting’

Ingredients

Quantity Ingredient
100g cream cheese
3 tablespoons yoghurt
1 tablespoon light brown sugar
1 teaspoon vanilla extract

For the pancakes

Quantity Ingredient
100g cream cheese
80g whole milk
2 eggs, separated
3 tablespoons light brown sugar
1 teaspoon vanilla extract
90g plain flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
160g carrots, finely grated

Method

  1. Start by making the frosting. Whisk all of the ingredients in a bowl until smooth and chill until needed.
  2. Combine the cream cheese, milk, egg yolks, sugar and vanilla extract in a large bowl. Add the flour, baking powder and cinnamon and mix until smooth.
  3. In a separate bowl, whisk the egg whites until they hold soft peaks. Gently fold into the pancake mix along with the carrots.
  4. Heat a non-stick pan over low heat. Ladle the batter – roughly a quarter of a cup – into the hot pan and cook for about 2 minutes until the bottom of the pancake is golden-brown. Flip the pancake over with a palette knife and cook for a further minute. Transfer to a plate and keep on cooking pancakes until all the batter’s been used up.
  5. Serve with a generous dollop of frosting.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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