My pancake addiction is showing no signs of slowing down. Savoury pancakes, sweet pancakes and now these: carrot pancakes. All these variations are actually quite common in Finland and the savoury ones are often served with lingonberry.
Carrot pancakes (or any savoury pancakes, really) make a perfect weekend lunch and these were a nice treat on a quiet Sunday after a long outing in the near-by forest. I had the left-over pancakes next day for breakfast; what a perfect way to start a new week!
2 large eggs (free-range, organic)
500ml full cream milk
200g wholemeal flour
pinch of salt
4 carrots, finely grated
1 tablespoon olive oil
butter, for frying
lingonberry, for serving
1. Break the eggs in a bowl and add half the milk, flour and salt. Whisk until smooth, then add the oil, grated carrot and rest of the milk. Leave for half an hour.
2. Fry pancakes one at a time, a couple of minutes on each side. Serve with lingonberry jam.