Another breakfast recipe as promised! This morning we had our all time favourite breakfast…pancakes!!! Usually pancakes are our Sunday morning ritual but this morning was a little overcast and drizzly and we all needed a little morning cheer so I came up with these little beauties, carrot apple and sultana mini pancakes!
As I said earlier this week getting fruit and vegetables into our kids diets can be challenging. So with pancakes on the menu this morning I decided to do a little crafty concealing with a carrot, apple and sultanas and Grace gobbled them up with glee.
After making pancakes every weekend I have refined my beloved recipe pretty well. I always add yoghurt to my batter that guarantees a light and fluffy pancake, always use vanilla bean paste and always feel so spoilt when we’re sitting down to a gigantic pile of fluffy, vanilla spiked, golden pancakes.
The addition of carrot, apple and sultanas came about after an early morning raid of the fridge and a slight craving for carrot cake. And these pancakes are delicious. The carrot and apple add such a beautiful sweetness to the pancakes as well as making them lusciously moist and with the addition of cinnamon, nutmeg and ginger my carrot cake craving was well and truly satisfied.
I have to say that a big plate piled high with golden pancakes truly makes a house a home. And these little beauties are a wonderful addition to the lunch box; they are chockfull of goodness and when served with a little greek yoghurt, make a wonderful morning or afternoon tea ideas for the kiddies.
Carrot apple & sultana mini pancakes
Makes 12 pancakes
1 ½ cups self raising flour
1 tsp cinnamon, ground
½ tsp ginger, ground
½ tsp nutmeg, ground
½ tsp cardamom, grated
2 tbs sugar
1 tsp baking powder
½ tsp salt
1 cup greek yoghurt
1 – 2 tbs milk
½ tsp vanilla bean paste
1 large carrot, grated
1 apple, grated
Butter or canola oil spray to grease the fry pan
Sift flour, cinnamon, ginger, nutmeg, cardamom and baking powder into a large bowl. Add sugar and salt and make a well in the centre of the flour mixture. Place eggs, yoghurt, milk and vanilla paste into the well and whisk slowly bringing in the flour from the edges of the well, mixing until the batter is smooth and combined. If needed add a little more milk. Stir in the carrot, apple and sultanas.
Heat a fry pan to medium heat and grease with a little butter or canola oil spray. Pour 2 tablespoons of batter into pan, you should be able to fit six pancakes in the pan at a time (depending on the size of your fry pan). Cook for 2 minutes or until bubbles appear on surface. Turn and cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter. Serve with yoghurt.