Introduction
This delightful pancake recipe blends the warmth of cinnamon with the crunch of walnuts and the natural sweetness of sultanas and carrots. Perfect for breakfast or brunch, these pancakes are not only delicious but also bring a touch of healthiness to your morning routine. Serve them warm with a dollop of natural yogurt, a drizzle of honey, and perhaps a few clementine slices for a burst of freshness.
Ingredients
1 cup (250g) self-raising flour
1 cup (430ml) semi-skimmed milk
1 large free-range egg
1 teaspoon ground cinnamon, plus extra for dusting
140g sultanas
60g walnuts
1 carrot (80g)
Olive oil
4 tablespoons natural yoghurt, to serve
Runny honey, to serve
Optional: clementines, to serve
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Makes approximately 8 pancakes
These pancakes are simple to prepare and make a satisfying meal that pairs wonderfully with the yogurt and honey. Enjoy experimenting with this recipe, and feel free to customize it to your liking!
Detailed Directions and Instructions
Step 1: Prepare the Batter
Fill a cup with the self-raising flour and tip it into a large bowl. Using the same cup, measure the semi-skimmed milk and pour it into the bowl. Crack in the large free-range egg and add 1 teaspoon of ground cinnamon. Whisk everything together until the mixture is smooth.
Step 2: Add Fruits and Nuts
Roughly chop the sultanas and walnuts, then add them to the bowl. Coarsely grate the carrot and mix it into the batter until well combined.
Step 3: Cook the Pancakes
Place a large non-stick frying pan over medium heat. Once hot, add a small drizzle of olive oil. When the oil starts to sizzle, add four large spoonfuls of the batter to the pan, cooking in batches if necessary. Wait for small bubbles to form on the surface of the pancakes (about 1 to 2 minutes), then flip them over and cook for another 1 to 2 minutes, or until golden. Transfer the cooked pancakes to a plate and keep them warm in a low oven. Carefully wipe out the pan with a ball of kitchen paper, add another drizzle of oil, and cook the next batch.
Step 4: Serve the Pancakes
Serve the pancakes with a dollop of natural yoghurt, an extra dusting of cinnamon, and a drizzle of runny honey. If desired, add some sliced clementines on the side.
Notes
Olive Oil
Use a light drizzle of olive oil to prevent sticking and enhance flavor.
Cooking Time
Cooking time may vary slightly based on your stovetop heat settings; adjust as necessary.
Storage Suggestions
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Variation Ideas
Feel free to substitute other nuts or dried fruits based on your preference.
Cook techniques
Mixing Technique
Ensure all ingredients are combined smoothly by whisking together the flour, milk, egg, and ground cinnamon in a large bowl until there are no lumps.
Chopping and Grating
Roughly chop the sultanas and walnuts to distribute them evenly in the batter. Coarsely grate the carrot to maintain a bit of texture while ensuring it cooks well.
Pan-Frying
Use a non-stick frying pan over medium heat for cooking the pancakes. Add a drizzle of olive oil to prevent sticking, and wait until small bubbles form on the surface before flipping.
Keeping Pancakes Warm
After cooking, keep pancakes warm in a low oven to maintain their softness and temperature while preparing subsequent batches.
Serving
Top pancakes with natural yoghurt, an extra dusting of cinnamon, and drizzle with runny honey. Consider offering sliced clementines on the side for added freshness.
FAQ
Can I use regular flour instead of self-raising flour?
Yes, but you will need to add baking powder to help the pancakes rise.
What can I substitute for sultanas?
You can use raisins or dried cranberries as a substitute for sultanas.
Is it necessary to use walnuts?
No, walnuts are optional. You can omit them or replace them with another type of nut or seed if preferred.
Can I make the batter ahead of time?
It’s best to cook the pancakes immediately after mixing the batter, but you can prepare the dry ingredients ahead of time and mix them with wet ingredients just before cooking.
How can I make the pancakes sweeter?
You can add more honey or sugar to the batter, or serve with additional toppings like syrup or fruit preserves.
Conclusion
The combination of self-raising flour, milk, egg, cinnamon, sultanas, walnuts, and carrot creates fluffy and flavorful pancakes that are perfect for breakfast or brunch. Topped with natural yoghurt, honey, and optional clementines, these pancakes are both nutritious and delicious, showcasing a delightful blend of sweet and nutty flavors.
Carrot and Walnut Muffins
Use the same ingredients to make moist muffins. Simply adjust the proportions and bake in a muffin tin instead of making pancakes.
Cinnamon Sultana Bread
Create a loaf by mixing the ingredients into a batter and baking it in a loaf pan for a delicious bread that combines the flavors of cinnamon and sultanas.
Walnut and Carrot Energy Balls
Process the ingredients into a sticky mixture, roll into balls, and chill for a healthy snack packed with energy and flavor.
Pancake Layer Cake
Stack multiple pancakes with layers of yoghurt and honey in between to create a visually stunning and delicious pancake layer cake.
Breakfast Parfait
Layer the pancake pieces with yoghurt, sultanas, and chopped walnuts in a glass for a nutritious parfait that’s easy to prepare and enjoyable to eat.
