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Carrot Pancakes with Corn Flour

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Carrot Pancakes with Corn Flour
Image: Yordanka Kovacheva
1 / 10
05/03/2023
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Preparation
5 min.
Cooking
20 min.
Тotal
25 min.
Servings
11
"Fluffy, soft and delicious corn flour carrot pancakes! For more - just double the products."

Ingredients

  • carrot - 3.5 oz (100 g) - 1 pc.
  • eggs - 2 pcs.
  • milk - 5.5 fl oz (165 ml)
  • corn flour - 2.8 oz (80 g)
  • salt - 1 pinch
  • vanilla sugar - 1 pinch
  • cinnamon - 1 pinch (optional)
  • baking powder - 1/3 tbsp (3 g)
  • oil - for greasing the pan
  • jam - of choice, for serving
measures

How to make

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.

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