Carrot and sultana mini pancakes recipe
Quick to make and delicious to eat!
Prep: 10 mins
Cook: 10 mins
Makes 8
Ingredients
- 100g wholemeal self-raising flour
- 1 teaspoon ground mixed spice
- 1 large egg
- 80g grated carrot
- 4 tablespoons low-fat, lower-sugar plain yoghurt
- 100ml semi-skimmed milk
- 30g sultanas or raisins
- 1 teaspoon vegetable oil
Method
-
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.
Information:You could use white self-raising flour, but wholemeal has more fibre.
-
Stir in the sultanas (or raisins).
-
Heat a non-stick frying pan over a medium heat and add a few drops of oil. Cook tablespoonfuls of the batter in batches, turning them over after 1 to 2 minutes to cook the other side.
-
Make 8 mini pancakes altogether, adding a further 2 to 3 drops of oil to the frying pan with each batch.
Information:Keep in a food bag or airtight tin in a cool place for 2 to 3 days.
