Think of these as a cross between a big slice of carrot cake and a normal pancake. They are quick to make, a treat to eat – and look seriously impressive for any guests you have coming.
Method
- 100g wholemeal or white self-raising flour
- ¼ tsp ground mixed spice
- 20g Tate & Lyle Golden Caster Sugar
- 1 large egg
- 100g grated carrot
- 4 tbsp low fat plain yogurt
- 100ml milk
- 50g sultanas or raisins
- 3-4 tsp vegetable oil
For the topping:
- 100g low fat soft cheese or mascarpone
- ¼ tsp vanilla extract
- 1 orange
- 1 tsp Tate & Lyle Golden
- Lyle’s Golden Syrup
Method
1) Put the flour, mixed spice, caster sugar, egg, grated carrot, yogurt and milk into a large mixing bowl and use a hand whisk or fork to mix everything together thoroughly. Stir in the sultanas or raisins.
2) Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Cook tablespoons of the batter in batches, turning them over after 1-2 minutes to cook the other sides. Make 8 small pancakes altogether, adding a few more drops of oil to the frying pan with each batch.
3) For the topping, mix together the soft cheese and vanilla extract. Finely grate the orange zest and add 1 tsp to the mixture with the caster sugar. Peel and segment the orange, removing all
the pith. Serve with the warm pancakes and drizzle with golden syrup, sprinkling a little more orange zest.
READ MORE
Bake of the Week: Fallen chocolate cake
Video: How to make peanut butter cookies with just three ingredients
Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer.
Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica.
Subscribe