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Carrot and sultana mini pancakes recipe
Prep time
10 mins
Cooking time
10 mins
Effort
Medium effort
Serves
8
- 100g wholemeal self-raising flour
- 1 tsp ground mixed spice
- 1 large egg
- 80g grated carrot
- 4 tbsp low-fat, lower-sugar plain yoghurt
- 100ml semi-skimmed milk
- 30g sultanas or raisins
- 1 tsp vegetable oil
1
Put the flour, mixed spice, egg, grated carrot, yoghurt and milk into a large mixing bowl and use a hand whisk or fork to mix together thoroughly.
2
Stir in the sultanas or raisins.
3
Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Cook tablespoonfuls of the batter in batches, turning them over after 1-2 minutes to cook the other side. Make 8 drop scones altogether, adding a further 2-3 drops of oil to the frying pan with each batch.
