Light carrot cake flavored pancakes ready in no time.
* INGREDIENTS :
+Crepes:
° 2 eggs
° 1 cup grated carrot
° 1 1/2 cup milk
° 30 mL lemon juice
° 1/3 cup vegetable oil
° 1 1/2 cup flour
° 1 teaspoon baking soda
° 1 teaspoon baking powder
° 1/2 teaspoon salt
° 1 teaspoon cinnamon
° 1/2 teaspoon nutmeg
° 1/2 teaspoon ginger
° 1/2 cup crushed walnuts or raisins (optional)
Cream Cheese Frosting Sauce:
° 125 g cheesecream, soft
° 1/2 cup powdered sugar or more to taste
° 2/3 cups 15% cream
° 30 mL lemon juice
* PREPERATION :
STEP 1
Boilling water in small aucepan. Peel and grate a cup of carrot. Blanch the grated carrots for two to three minutes in boiling water. Remove from the heat and drain well. To book.
2ND STEP
Dice the cream cheese at room temperature. Putting in bowl with powdered sugar. Mix with a hand mixer then add the cream and lemon juice. Continue to mix until you get a nice smooth texture. To book.
STEP 3
Preheat the oven to 300 ° F.
STEP 4
Beat the eggs with the milk, oil and lemon juice in another bowl. Measure the rest of the ingredients for the pancake mix together. Pass the dry ingredients through a sieve over the bowl with the liquids. Mix well. Add the blanched grated carrots and walnuts. Let stand for 9 minutes.
STEP 5
Melt a little butter in a skillet over medium-low heat. Put two large tablespoons of the mixture at a time for a pancake. When small bubbles appear on the uncooked side of the pancake, turn the pancake over and cook for about a minute.
STEP 6
Continue cooking the pancakes, adding a little more butter if necessary. Place the baked pancakes in the oven as you go to keep them warm.
STEP 7
Serve topped with cream cheese sauce and sprinkle lightly with cinnamon.
Enjoy !
