Carrot Pancakes – 2

• I posted a recipe for carrot pancakes more than three years ago.
• These are normally eaten as a sweet dish – usually served with sugar.
• This recipe is for a savoury carrot pancake.
• Both are the American style of pancake.
• Both in Polish would be called racuszki (z marchwi).

Ingredients

• 8 spring onions
• 2eggs
• 80ml of milk
• 90g plain flour
• ½ teaspoon of baking powder
• 1 teaspoon of paprika
• ¼ teaspoon of salt
• 350g peeled and coarse grated carrots
• Ground black pepper
• Butter for frying the spring onions
• Sunflower oil for frying the pancakes.

Method

• Chop the white and green parts of the spring onions into little rounds.
• Fry gently in butter with soft.
• Leave to go cold completely.
• Put the grated carrots into a clean tea towel and squeeze out excess liquid.
• Pre-heat the oven to GM 1- 140°C.
• Line a baking tray with kitchen paper and put this in the oven.
• Mix the egg and milk together.
• Mix the flour, baking powder, paprika and salt together.
• Mix the flour mixture and the eggs and milk together till smooth.
• Stir the carrots and spring onions into the mixture.
• Add some ground black pepper.
• A Danish whisk is good for mixing batter.
• Heat the sunflower oil in a frying pan.
• Drop in tablespoons of the batter and flatten them slightly with the back of the spoon.
• Fry on both sides until golden brown.
• Lift onto the baking tray and keep in the oven whilst cooking the rest.
• *
• When first cooked the carrots are crunchy – they soften in the oven.
• *
• Serve as a starter with a yoghurt or soured cream sauce and some salad or
• As a vegetable with a roast or with a gulasz.

Plate – Royal Doulton – Carnation , 1982-1998