for 4 people

Batter

180 g	white flour
40 g	ground hazelnuts
1	organic lemon, use a little grated zest
1 pinch	ground cloves
¼ tsp	salt
2 tsp	baking powder
2 dl	milk
3	egg yolks

Carrots

120 g	carrots, finely grated
3	egg whites
1 pinch	salt
4 tbsp	sugar

Pancakes

oil for frying

To serve

180 g	plain yoghurt
1	carrot, strips cut off using a peeler
1 tsp	lemon juice
2 tbsp	hazelnuts, roasted, coarsely chopped
4 tbsp	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, 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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