Pancakes with Colorful Carrots

Ingredients

• 1 large orange carrot (with greens)
• 1 large purple carrot (with greens)
• 3 tbsp Rapeseed oil
• 200 g Flour
• 3 eggs
• a pinch of salt
• 400 ml milk (1.5% fat)
• 40 g sour cream (4 tsp)

Instructions

1. 1.

   Peel the carrots. Trim and wash the greens, then chop finely. Slice the carrots into thin rounds. Heat 1 tbsp oil in a pan. Steam the carrots over medium heat for about 5 minutes. Add the greens and steam together for another 2 minutes. Remove and drain on kitchen paper.

2. 2.

   Whisk flour with eggs, a pinch of salt, and milk to make the pancake batter.

3. 3.

   Heat the remaining oil in a pan. Pour one quarter of the batter into the pan, tilt and swirl to spread evenly, and cook over medium heat for about 2–3 minutes. Sprinkle one quarter of the carrot greens on top, flip, and cook another 2–3 minutes. Repeat until four pancakes are cooked. Keep finished pancakes warm.

4. 4.

   Cut the pancakes into pieces, arrange them with carrot slices on four plates. Garnish each with 1 tsp sour cream.