Cake disguised as pancakes for breakfast or brunch? Yes, please! We've turned the nation's favourite bake, carrot cake, into a delicious breakfast option.
If you're a fan of this recipe, then we have plenty more breakfast and brunch recipes to choose from.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
462
Ingredients
For the pancakes
125g
self-raising flour
1/2tsp.
baking powder
1/2tsp.
bicarbonate of soda
1/2tsp.
ground cinnamon
1/2tsp.
ground ginger
50g
light brown soft sugar
125ml
milk
1/2tsp.
lemon juice or white wine vinegar
2
medium eggs
200g
carrots, peeled and finely grated
50g
sultanas, optional
25g
walnuts, finely chopped, optional
Butter, to cook
For the cream cheese topping
100g
cream cheese
100g
Greek-style yogurt
20g
icing sugar, sifted
1tsp.
vanilla extract
Directions
Step 1Preheat oven to 110°C (90°C fan) mark 1/4. For the pancakes, in a large
bowl whisk the flour, baking powder,
bicarbonate of soda, spices and
sugar until combined. Measure
the milk into a jug and whisk
in the lemon juice/vinegar and
eggs until combined.
Step 2Add the egg mixture and
carrots to the flour bowl and
whisk to mix. Whisk in the
sultanas and walnuts, if using.
Step 3Melt a little butter in a large non-stick frying pan over medium
heat. Add 2tbsp of the pancake
batter per pancake, spacing apart
(no need to flatten). Cook for
3-4min per side, or until golden
and cooked through. Transfer
to a baking sheet and keep
warm in the oven while you
cook remaining pancakes, adding
more butter as needed. You
should have 12 pancakes in total.
Step 4Meanwhile, make the
cream cheese topping. In a
medium bowl, whisk the cream
cheese until softened. Add the
remaining ingredients and whisk
until combined.
Step 5Serve the pancakes with
the cream cheese topping.
Per serving (3 pancakes and topping):
Calories: 462
Protein: 12g
Total fat: 20g
Saturates: 9g
Carbs: 56g
Total sugars: 33g
Fibre: 4g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
