Carrot cake pancakes

The ultimate weekend breakfast.

All the flavours of carrot cake in a tasty pancake stack. I’d argue these are the best thing you can do with a lonely carrot lurking in the cupboard.

They are easy to make, and make the ultimate weekend breakfast.

You might need to fry them in batches. You can keep the cooked pancakes warm wrapped in a clean tea towel while you cook the rest.

Enjoy!

You’ll need (per person):

• 100g self raising flour

• 1 egg

• 100ml milk

• 60g grated carrot

• 25g raisins or sultanas

• 1 1/2 tbsp maple syrup (or sugar)

• 1/2 tsp cinnamon

• 1 tsp baking powder

• Greek yogurt, to serve

• Walnuts halves, roughly chopped, to serve

Add the flour, egg and milk to a bowl and beat until you have a smooth batter. Add the carrot, raisins, maple syrup, cinnamon and baking powder and mix well.

Heat a pan over a medium - hot temperature and add a little butter. Ladle in the pancake mix. You’re aiming for four pancakes per person, so you might need to do it in batches, I did two at a time. Cook for a couple of minutes before flipping over and cooking on the other side.

Keep warm by wrapping in a clean tea towel while you cook the others.

Stack the pancakes on top of each other and top with Greek yogurt, walnuts and a drizzle of maple syrup. Dig in!