It’s pancake day! I fancied something a little different to the usual (although very yummy) lemon and syrup covered crepe style pancake. These golden pancakes are slightly sweet, very moist and still nicely boingy! I’m eating mine with beetroot and pea shoots for a lovely, colourful, meal!
They are super simple to make and quick to cook too!
1 medium carrot
Half a head of cauliflower
50g gram flour
Half a teaspoon baking powder
Half a teaspoon ground coriander
Quarter teaspoon ground ginger
About 100ml cold water
Salt and pepper to taste
Using a food processor, blitz the carrot and the cauliflower into rice sized pieces.
In a large bowl whisk together all the other ingredients to make a thick batter, you may need to adjust the amount of water depending on how absorbent your flour is!
Stir the carrot and cauliflower into the batter.
Heat a frying pan sprayed with oil.
Add tablespoon sized dollops of the mixture into the pan.
Turn over when the underside is golden and crisp and cook through.