for 12 pieces

Batter

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

Pancakes

	clarified butter
1 dl	maple syrup

How it's done

Batter

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.

Pancakes

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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