Light carrot cake pancakes

• self-rising flour↗225g g
• ground cinnamon↗½ tsp tsp
• ground nutmeg↗½ tsp tsp
• golden caster sugar or light brown soft sugar↗3 tbsp tbsp
• milk↗400ml ml
• soft cheese↗2 tbsp tbsp

  plus 100 g for serving

• egg↗1
• carrot↗1 medium

  (about 115 g), grated

• orange↗1

  zest

• pecan nuts↗50g g

  chopped, plus extra for serving (optional)

• natural yogurt↗150ml ml
• vegetable or sunflower oil

  for frying

• maple syrup↗

  or honey, for serving

Step-by-step instructions

1. 1

   Sift the flour, cinnamon, nutmeg and sugar into a large bowl. In a large ceramic or glass container, mix the milk, 2 tbsp soft cheese and egg, then pour the mixture into the dry ingredients, whisking with a whisk until a smooth batter forms. Add the grated carrot, orange zest and pecan nuts (optional). Let stand for a few minutes.

2. 2

   Meanwhile, combine 100 g soft cheese with natural yogurt, add a little juice from the orange zest if desired. Place in the refrigerator until needed.

3. 3

   Heat a teaspoon of oil in a pan over medium‑low heat, then pour a portion of batter and cook until the pancake becomes firm at the edges and the surface starts to bubble. If the pan is large enough, you can cook several pancakes at once. Flip the pancake and cook for another 1‑2 minutes until done. Repeat with the remaining batter, adding a little oil between pancakes as needed.

4. 4

   Serve the pancakes with spoonfuls of the yogurt mixture, sprinkle with pecan nuts and drizzle with maple syrup or honey to taste.