John Myers
Ingredients for 3 servings:
- 800 g carrot(s)
- 200 g flour
- 550 ml low-fat milk
- 3 m.-sized eggs
- 1 pinch of salt
- some oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
delicious alternative to traditional pancakes
First peel the carrots, cut into pieces, then cook in a little water until soft, drain and puree. Then let the puree cool slightly. To make the batter, first separate the eggs and beat the egg whites until stiff. Mix the milk with the egg yolks and the flour to form a runny batter. Then add the cooled (it should be warm at most) carrot puree and stir in. Finally fold in the egg whites and add a little salt. Now simply fry the batter in a pan like normal pancakes. However, you should always use a little oil in non-stick pans, e.g. with a pastry brush, as the batter is stickier than normal pancake batter. You also need to spread the batter a little; we do this with a ladle, as it is less runny. The batter makes about 6-8 pancakes. The pancakes are a great healthier alternative to traditional pancakes and we love them for both young and old! We love eating the pancakes savory, e.g. They’re also great as sweet pancakes, for example, with a mushroom sauce. They’re also great as sweet pancakes, as the carrots themselves add a slight sweetness. Of course, you can also use other vegetables, such as pumpkin, but the flavor and consistency will change accordingly, and you may need to adjust the ratio of ingredients.
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