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Sweet carrot pancakes
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 122
  • Fat about 2g
  • Carbohydrates about 25g
  • Protein about 4g
This is needed
This is needed for 12 pieces
Batter
  • 250 g white flour
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cane sugar
  • 1 tsp baking powder
  • 2 fresh egg
  • 2 dl milk
  • 200 g carrots, finely grated
  • 1 tsp ginger, finely grated
Pancakes
  • 1 dl maple syrup
  • clarified butter
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And that's how it's done
And that's 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.