Whole‑grain Pancakes with Carrots and Sesame
Whole‑grain pancakes with carrots: a savory twist on the classic pancake! Made with whole‑grain flour that delivers plenty of minerals, and crunchy carrots for extra health benefits.
Ingredients
- 400 g carrots (4 carrots)
- 1 egg
- 120 g wheat whole‑grain flour
- 200 ml Buttermilk
- Salt
- 20 g sesame seeds (4 tsp)
- 2 tbsp oil
- 30 g grated cheese (4 tbsp)
Instructions
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1.
Bring 250 ml water to a boil in a pot. Wash, peel and thinly slice the carrots. Place them in a steamer basket over the boiling water and steam for about 10 minutes.
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2.
In a bowl whisk together the egg, flour, buttermilk and a pinch of salt with a whisk until you have a smooth pancake batter.
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3.
Remove the carrots from the steamer basket and cut each one lengthwise into halves.
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4.
Heat 1 tbsp oil in a non‑stick pan. Arrange half of the carrot slices cut side down in a fan shape, sprinkling 1 tsp sesame seeds between them.
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5.
Spoon half of the batter over the carrots with a ladle. Sprinkle another tsp sesame on top and cover; cook over medium heat for about 3 minutes until golden brown.
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6.
Slide the pancake onto the pan lid, flip it, then return it to the pan.
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7.
Sprinkle 2 tbsp grated cheese on the other side and bake for another 3 minutes. Remove, keep warm, and repeat with the remaining ingredients to make a second pancake.
