Easy carrot cake pancakes

Ingredients

For 10 servings

• •225 g self-raising flour
• •0.5 c. à café ground cinnamon
• •0.5 c. à café ground nutmeg
• •3 c. à soupe golden caster or light brown soft sugar
• •400 ml milk
• •2 c. à soupe soft cheese plus 100g for serving
• •1 egg
• •1 medium carrot (around 115g), grated
• •1 orange zested
• •50 g pecans chopped, plus extra to serve (optional)
• •150 ml natural yogurt
• •vegetable or sunflower oil for frying
• •maple syrup or honey, to serve

Method

1. 1.Sift together the flour, cinnamon, nutmeg and sugar in a large bowl. Combine the milk, 2 tbsp soft cheese and egg in a large jug or bowl, then pour into the dry mix while whisking until you have a smooth batter. Stir in the grated carrot, orange zest and pecans, if using. Leave to rest for a few minutes.
2. 2.Meanwhile combine 100g soft cheese and the natural yogurt, plus a drizzle of the juice from the zested orange, if you like. Leave in the fridge until needed.
3. 3.Heat a teaspoon of oil in a frying pan over a medium-low heat, then add a ladleful of batter and cook until the pancake looks firm around the edges and the surface begins to bubble. If your pan is large enough, you can cook more than one at a time. Flip the pancake over and cook for 1-2 mins until cooked through. Repeat with the remaining batter, adding a little oil in between each pancake if necessary.
4. 4.Serve the pancakes with spoonfuls of the yogurt mix, a scattering of pecans and a drizzle of maple syrup or honey, if you like.