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Lyle’s Carrot Cake Pancakes

  Rating 0.0

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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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.

Ingredients

Serving

1

For the pancakes

Flour

Self raising flour

100 g

Mixed spice

1/4 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

20 g

Low fat plain yogurt

4 tbsp
Milk

Full fat milk

100 ml
Currants

Sultanas

50 g
Olive-oil

Oil

3-4 tsp
Carrots

Grated Carrot

100 g
Eggs

Large eggs

1

For the topping

Cream-cheese

Soft cheese

Vanilla

Vanilla Extract

Orange-zest

Orange zest

1 tbsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

Lyle's-golden-syrup

Lyle’s Golden Syrup for drizzling

Orange

Orange

1

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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