Sweet carrot pancakes

Sweet carrot pancakes

Total: 1 hr | Active: 30 Min.
Nutritional value / piece: 122 kcal
, Fat: 2 g
, Carbohydrate: 25 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g white flour
¼ tsp salt
3 tbsp cane sugar
½ tsp cinnamon
¼ tsp nutmeg
1 tsp baking powder
2 fresh eggs
2 dl milk
200 g carrots, finely grated
1 tsp ginger, finely grated


clarified butter
1 dl maple syrup
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How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the baking powder, then make a well in the centre. Whisk the eggs with the milk, whisk together with the carrots and ginger, gradually pour into the well while still whisking, continue to whisk until the batter is smooth. Cover and leave to stand for approx. 30 mins.


Heat the clarified butter in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the underside separates from the pan, toss the pancake, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Drizzle with maple syrup.

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