Carrot and Cheese Pancakes
4 servings
45 minutes
Carrot-cheese pancakes are a cozy and aromatic dish of Russian cuisine that combines the tenderness of carrots with the spiciness of cheese. Their history traces back to traditional Russian recipes where vegetable pancakes were a popular option for a hearty breakfast or light dinner. Carrots add natural sweetness to the batter, while Gouda cheese provides pleasant stretchiness and rich flavor. Baked in the oven until golden brown, they develop an appetizing crust while maintaining softness inside. Served with sour cream mixed with spicy paprika, they add an exquisite contrast and depth of flavor. These pancakes are perfect for those seeking a balance between healthiness and rich taste. Ideal as a standalone dish or as a side to meat and fresh vegetables.
1
Peel the carrot and grate it on a fine grater in a food processor, finely chop a small onion, grate the flavorful cheese (Gouda), add eggs, 3-4 tablespoons of any flour (I used chickpea flour), a little salt (the cheese is salty), and pepper.
- Carrot: 1 kg
- Onion: 1 piece
- Cheese: 200 g
- Chicken egg: 3 pieces
- Wheat flour: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Line the baking tray with parchment paper, pour 3 tablespoons of oil, and spread it evenly over the paper.
3
Carefully place the pancakes and put them in a preheated (200°C) oven on convection for 20-25 minutes. In a regular oven, for 30-35 minutes.
4
When they start to brown on top - flip them. Bake until golden-brown.
5
Serve with sour cream mixed with hot paprika