Pancakes with carrots
4 servings
30 minutes
Carrot pancakes are an original and delicate dish of European cuisine that captivates with its softness and sweet taste. The origins of this recipe trace back to the traditions of village baking, where carrots were used to give the dough natural sweetness and vibrant color. The tender dough enriched with sour cream and breadcrumbs harmoniously combines with stewed carrots and raisins, creating a rich flavor palette. These pancakes not only please the eye but also nourish the body with beneficial substances. They can be served with honey, sour cream, or fruit sauce, making the dish even more versatile — perfect for breakfast or a light dinner. The exquisite combination of textures and aromas makes these pancakes a true gastronomic delight.
1
Peel, wash, grate the carrot, place it in a pot, add butter and raisins, and simmer until the carrot is soft, then cool.
- Carrot: 5 piece
- Butter: 2 tablespoons
- Zante currants: 80 g
2
Prepare the dough from yolks, sour cream, crushed breadcrumbs, salt, sugar, milk, and flour. Whisk the dough and add the carrot mixture to it. Then add the whipped egg whites and bake pancakes in a greased pan over moderate heat.
- Chicken egg: 6 pieces
- Sour cream: 50 g
- Crushed breadcrumbs: 2 tablespoons
- Salt: 0.5 teaspoon
- Sugar: 25 g
- Milk: 300 ml
- Wheat flour: 150 g
