How to cook
Peel the carrot, cut it into pieces and put it in a blender along with a pinch of salt, a pinch of vanilla sugar and 3 tbsp of the milk. Blend on high speed, until a smooth mixture is obtained.
Beat in the two eggs, pour the remaining milk, baking powder and flavor with a little cinnamon (optional).
Corn flour has a more specific and sharp taste, by no means unpleasant, but it is nice to mask it a little with the cinnamon and vanilla.
Blend, until a smooth and homogeneous mixture is obtained. Leave the pancake batter for 10 minutes. If it seems thick after that, add a little more milk or water.
Bake the carrot pancakes on both sides in a greased non-stick pan. Make them smaller - like American pancakes, 11-12 are obtained. Fluffy, soft and delicious American Pancakes! For more - double the products.
Serve them with homemade jam of choice.