EatSmarter exclusive recipe

Whole-Wheat Pancakes with Carrots and Sesame SeedsFor 1 Adult and 1 Child (7-14 Years)

Whole-Wheat Pancakes with Carrots and Sesame Seeds - Whole-Wheat Pancakes with Carrots and Sesame Seeds - Mild and savory mix here to make a completely delicious lunch
Whole-Wheat Pancakes with Carrots and Sesame Seeds - Mild and savory mix here to make a completely delicious lunch

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Calories:508 kcal
Difficulty:easy
Preparation:25 min
Ready in:30 min
Low-sugar
Vegetarian
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1 serving contains (Percentage of daily recommendation)
Calories508 kcal(25%)
Protein21 g(42%)
Fat24 g(30%)
Carbohydrates48 g(18%)
Added Sugar0 g(0%)
Roughage15 g(50%)

Recipe development: EAT SMARTER

Ingredients

For servings

4Carrots (each about 100 grams)
1Egg
4 ouncesWhole-wheat flour
¾ cupsButtermilk
Salt
4 teaspoonsSesame seeds (about 20 grams)
2 tablespoonsVegetable oil
4 tablespoonsgrated Cheese (about 30 grams)
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Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Steamer basket, 1 Bowl, 1 Whisk, 1 Non-stick pan, 1 Tablespoon, 1 Teaspoon, 1 Ladle

Directions

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1 Bring 250 ml (approximately 1 cup) water to a boil in a pot. Rinse, trim and peel carrots, place in a steamer over boiling water and parboil for about 10 minutes.
2 Whisk together egg, flour, buttermilk and 1 pinch of salt in a bowl.
3 Remove carrots from steamer and cut each in half lengthwise.
4 Heat 1 tablespoon oil in a non-stick pan. Place half of the carrots in the pan, cut side down, radiating out from the center. Sprinkle with 1 teaspoon sesame seeds.
5 Pour half of batter into pan and spread evenly. Sprinkle with 1 teaspoon sesame seeds and cook, covered, over medium heat until golden brown, about 3 minutes.
6 Slide pancake from the pan onto the lid, then turn over and return to the pan.
7 Sprinkle with 2 tablespoons grated cheese and bake for about 3 minutes. Remove from pan and keep warm while cooking another pancake using the remaining ingredients.
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