Ingredients
Hint:
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
kochen@bettybossi.ch
Batter
Carrots
Pancakes
To serve
How it's done
Batter
In a bowl, mix the flour with all the other ingredients up to and including the baking powder, make a well in the middle. Whisk the milk and egg yolks, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover and leave to stand for approx. 30 mins.
Carrots
Add the carrots to the batter, mix. Using the whisk on a mixer, beat the egg whites and salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the beaten egg whites into the batter.
Pancakes
Preheat the oven to 60 °C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Reduce the heat, pour enough batter into the pan to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 1 min., cover and keep warm.
To serve
Plate up the pancakes, top with yoghurt. Mix the carrots and lemon juice, serve on top. Sprinkle with nuts, drizzle with maple syrup.
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