Carrot Cake Pancakes with Spiced Apple Butter Yogurt

Carrot Cake Pancakes with Spiced Apple Butter Yogurt

Carrot Cake Pancakes with Spiced Apple Butter Yogurt

My interests and career path have always been driven by one thing: my love of food. I want to eat something so I research it, I get the ingredients and I cook it. The whole reason I went to Ballymaloe Cookery School was so that I could learn more about food, I always want to learn as much as I can about the food we cook and eat. It’s such a life skill to be able to cook, to dream up something delicious then make it happen. I’d imagine it’s the same for computer programmers or engineers. They have a dream and then they make it a reality and share it with the universe! Well my dream this weekend was Carrot Cake pancakes. They won’t change the world in any major way but my goodness they make an amazing breakfast…

I’ve used a mixture of flours here. Both Rye and Spelt. I love spelt as it makes a really lovely light pancake. I used the Doves Farm brand of both. Last year I made huge batches of apple butter and add them to everything, It’s a really lovely preserve to have in the cupboard for dolloping onto porridge or for adding sweetness to cakes etc. My recipe for apple butter is here. I would imagine that these would be amazing served with honey laced cream cheese or a few toasted chopped walnuts thrown into the batter.

Enjoy the rest of the weekend!

Lilly x

Carrot Cake Pancakes

Makes 10 small pancakes

  • 100g wholemeal spelt flour
  • 50g wholemeal Rye flour
  • 1 tsp baking powder
  • 1 large carrot, roughly grated
  • 1 heaped tsp ground cinnamon
  • 1 tbsp apple butter or sweetener of choice
  • 2 tbsp raisins or 1 large medjool date, cubed
  • 150ml milk
  • 2 tbsp natural yogurt
  • 1 large egg

Place the flours and baking powder into a large mixing bowl with the cinnamon. Stir with a whisk to combine and introduce a little air. Add the roughly grated carrot and raisins, coat well in the flour.

In a separate jug measure out the milk then add the apple butter, yogurt and egg. Whisk till well combined. Create a well in the centre of the flour mixture. Pour the wet ingredients in and gently whisk so there are no lumps of flour and it is an even batter.

Heat a tsp butter in a non stick pan over a medium heat, dollop heaped tbsp of the batter onto the pan and cook in batches. Once bubbles begin to form on one side they are ready to flip over.

Serve hot with honey or Greek yogurt rippled with spiced apple butter.

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