Carrot Cake Pancakes with Whipped Cream Cheese

It takes a lot to drag me out of bed to make pancakes for breakfast… but these always succeed. They’re your basic crepe but with some grated carrot, a few pinches of spices and whipped cream cheese to get the carrot cake vibes going.

ingredients

makes 4-6

• 175g plain or wholemeal flour

• 50g brown sugar

• ½ tsp salt

• 1 tsp cinnamon

• 1 tsp ground ginger

• ¼ tsp grated nutmeg

• 1 egg

• 300ml whole milk

• 175g finely grated carrot

• 30g melted butter, plus extra to fry

• 170g cream cheese

• 2-3 tbsp icing sugar, plus extra to serve

• Zest of ½ an orange plus a squeeze of juice 
  

instructions

Combine the dry ingredients in a bowl. Stir the egg into the milk, then whisk into the dry ingredients. Stir in the carrots, followed by the butter.

Place the cream cheese in a bowl and whip in the sugar (add more or less according to your taste), the orange zest and juice and the milk. Stir until smooth.

Place a frying pan over a medium heat and when hot, grease with butter. Pour 3-4 tablespoons of the mix into the centre of the pan and very quickly swirl it around so the pan is evenly covered. Cook until golden, then flip over and cook the other side. Keep warm. Add more butter to the pan for each pancake.

Dust over extra icing sugar if you like and serve with a dollop of whipped cream cheese.