Lyle’s Carrot Cake Pancakes

Name: Lyle’s Carrot Cake Pancakes
Yield: 1 to 2
Ingredients: 100 g Self raising flour; 0.25 tsp Mixed spice; 20 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 4 tbsp Low fat plain yogurt; 100 ml Full fat milk; 50 g Sultanas; 3 tsp Oil; 100 g Grated Carrot; 1 Large eggs; 60 g Soft cheese; Vanilla Extract; 1 tbsp Orange zest; Fairtrade Tate & Lyle Golden Caster Cane Sugar; Lyle’s Golden Syrup for drizzling; 1 Orange

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Prep

10 mins

Bake

10 mins

Serves

1 to 2

Difficulty

Easy

About

Enjoy the flavour of carrot cake - in a pancake! These are quick-to-make and a treat to eat.

made using

Lyle’s Breakfast Bottle

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Waffles & Crepes Pancakes Less than 30 minutes Easy 1 to 2

Instructions

Ingredients

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Method

Step 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.

Step 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.

Step 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.