You will need:
280ml milk (or milk substitute)
1 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp cardamom powder
2 Tbsp melted butter (or vegetable oil)
1 - In a mixer blend the carrots, milk, egg and vanilla extract until smooth.
2 - Sift together the flour, sugar and the spices.
3 - Add the carrot mixture and melted butter to dry ingredients and mix until combined, but do not overmix. Let it rest for 30 min.
4 - Heat a skillet in medium heat, add a little butter to coat the bottom and add around 1/4 cup of batter. Flip the pancake when it’s bubbly all over the top (should take around 2-3 min). Cook the flipped side for another 2 minutes until cooked inside.
5 - Repeat with the rest of batter.
6 - Serve with honey or other syrup of your liking.
Note: adjust the spices to your liking.
Bon Appetit !
A recipe by Hiroko | IG @hfmoller
Picture by Amanda Formaro