Carrot cake pancakes with cream cheese freezing

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 450 g Carrots
  • 25 g Walnut kernels
  • 150 g Flour
  • 2 TEASPOONS Baking Powder
  • 1 TEASPOON Cinnamon
  • 7-10 Tbsp Salt
  • 1 knife tip ground ginger
  • 1 Egg (Gr. L)
  • 3-4 Tbsp demerara sugar
  • 225 ml Milk
  • 50 g Icing sugar
  • 175 g Double cream cheese
  • 3-4 Tbsp clarified butter

Directions

  1. 1

    Clean, peel and grate carrots. Finely chop the nuts. Put flour, nuts, baking powder, cinnamon, 1/4 teaspoon salt and ginger in a bowl and mix with a wooden spoon. Whisk egg, sugar and milk in a bowl.

  2. 2

    Stir in the carrots. Add to the dry flour mixture and mix everything smooth with the whisks of the mixer. Leave to swell for approx. 30 minutes.

  3. 3

    Meanwhile, for the topping, sift icing sugar into a bowl. Add the cream cheese and whisk briefly with the whisk of the mixer.

  4. 4

    Heat the lard in portions in a large pan. Bake 2-3 pancakes at a time, but put 2-3 tbsp. of batter per pancake in the pan. Fry on medium heat for 2-3 minutes on one side.

  5. 5

    As soon as bubbles appear on the top and the bottom is dry, turn the pancake over and bake for another 3-4 minutes. Place finished pancakes in the oven at (50°C) warm. Bake 8-10 more pancakes from the remaining dough.

  6. 6

    Layer pancakes with the cream cheese topping to form little towers.

Nutrition Facts

KCAL
550 kcal
CARBS
59 g
FATS
27 g
PROTEINS
15 g