Lyle's Carrot Cake Pancakes

Lyle's Carrot Cake Pancakes

Lyle's Carrot Cake Pancakes

Categories:

pancakes, waffles & crepes
breakfast
sunday lunch
light plate
pancake day
Serves
2 (3 pancakes each)
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
Ingredients
  • 100g wholemeal self-raising flour
  • ¼ tsp ground mixed spice
  • 20g Tate & Lyle Golden Caster Sugar
  • 1 large egg
  • 100g grated carrot
  • 4 tbsp low fat plain yogurt
  • 100ml milk
  • 50g sultanas or raisins
  • 3-4 tsp vegetable oil
Instructions

Method

  1. Put the flour, mixed spice, Tate & Lyle Golden Caster Sugar, egg, grated carrot, yogurt and milk into a large mixing bowl and use a hand whisk or fork to mix everything together thoroughly. Stir in the sultanas or raisins.
  2. Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Cook tablespoons of the batter in batches, turning them over after 1-2 minutes to cook the other sides. Make 8 small pancakes altogether, adding a few more drops of oil to the frying pan with each batch.
  3. For the topping, mix together the soft cheese and vanilla extract. Finely grate the orange zest and add 1 tsp to the mixture with the Tate & Lyle Golden Caster Sugar. Peel and segment the orange, removing all the pith. Serve with the warm pancakes and drizzle with Lyle's Golden Syrup, sprinkling a little more orange zest.