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Sweet Carrot Pancakes
(0 votes)
Difficulty:
moderate
Preparation:
40 min.
Preparation
ready in 1 hr 40 mins
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Ingredients
for
4
- Ingredients
- 150 grams Buckwheat flour
- 150 grams Pastry flour
- 1 pinch salt
- 20 grams Yeast
- 300 milliliters lukewarm milk
- 2 Tbsps melted butter
- 2 eggs
- Butterfat (for frying)
- 4 carrots (medium-sized)
- 1 Tbsp butter
- 4 Tbsps Pumpkin seed
- 4 Tbsps sugar
- powdered sugar (for dusting)
Preparation steps
1.
Separate eggs. Combine flour and buckwheat flour. Dissolve yeast in milk and stir in melted butter and salt. Fold into flour, then cover and let rest in a warm place for about 60 minutes.
2.
Beat egg whites until stiff and fold into dough.
3.
Heat some butter in a pan, add a tablespoon of dough, flatten and cook until golden brown on both sides. Remove and keep warm.
4.
Peel and coarsely grate carrot. Heat butter in a pan and sauté carrots until al dente, then remove from pan. Add sugar to pan and melt. Return carrots to pan and caramelize sugar. Toast pumpkin seeds in a dry pan.
5.
Top each pancake with sauteed carrots and pumpkin seeds. Serve dusted with powdered sugar.
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