AI-generated
Carrot Yogurt Pancakes
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/breakfast/carrot-yogurt-pancakes
About this recipe
Carrot yogurt pancakes are a warm breakfast with a subtle vegetable flavor and a soft, moist texture. Grated carrot brings natural sweetness and color, yogurt gives the batter a milder character, and eggs help the pancakes hold together. Grate the carrot finely so it softens quickly and spreads evenly through the batter. Cook small pancakes over medium heat until lightly browned and cooked through in the center. Serve immediately, preferably with plain yogurt or a fruit topping.
Ingredients
Batter
150 g all-purpose flour
170 g plain yogurt
2 eggs
1 grated carrot
1 teaspoon baking powder
Steps
Wash, peel and finely grate the carrot. The fine shreds should blend easily into the batter; thicker pieces may remain hard.
Mix the yogurt with the eggs in a bowl. Combine the flour and baking powder, add to the wet mixture along with the carrot, and stir just until no dry flour remains.
Heat a nonstick frying pan suitable for cooking without added fat over medium heat. Add small spoonfuls and flatten them slightly rather than leaving tall mounds. Fry for about 3 minutes per side; turn when the edges are set and the base is golden and firm.
Cut open the first pancake to check that the carrot has softened and the center is set and slightly springy, with no raw batter. If it browns too quickly, lower the heat and finish cooking gently. Serve warm.
Estimated nutrition
Rate this recipe
1 rating
Comments