Carrot pancakes
Description
The recipe won't take much time. The pancakes made according to this recipe acquire a light carrot flavor and a beautiful carrot‑orange hue. When grated and fried, carrots lose almost all of their beneficial properties, so for health reasons you can even skip frying the carrot pancakes, but for variety, if you love making pancakes – it's just right. Good luck. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Heat the milk. Add salt and sugar to the warm milk, sprinkle in the flour and yeast. Mix well, cover with a towel and let stand for 40‑50 minutes – the dough should rise.
- 2
Step 2
Meanwhile, coarsely chop the carrots and boil for 15–20 minutes. The carrots should become tender.
- 3
Step 3
The dough should thicken and become slightly bubbly.
- 4
Step 4
Blend the boiled carrots with a little (about a third of a cup) warm milk using a blender to make a puree.
- 5
Step 5
Add the carrot purée to our dough.
- 6
Step 6
In the batter we crack in the eggs and add a little more flour. Mix well so that there are no lumps. The batter should have a consistency similar to thick sour cream – then the pancakes will turn out tasty.
- 7
Step 7
Leave the mixed dough for another 30‑40 minutes under a towel so that it rises again.
- 8
Step 8
In a skillet, heat a little vegetable oil and fry our carrot pancakes in it. Fry for 2–3 minutes on one side and 1–2 minutes on the other side, depending on the thickness of the pan bottom.
- 9
Step 9
Carrot pancakes are best served with sour cream or jam.