Carrot pancakes for dessert
4 servings
40 minutes
Carrot pancakes for dessert are a delicate and aromatic treat rooted in Russian cuisine. They are made from grated carrots, flour, nuts, and raisins, seasoned with warm notes of cinnamon, nutmeg, and ginger. The egg mixture with cane sugar and cream gives the pancakes softness and lightness, while frying in butter creates a delicious crispy crust. The dessert is elevated by mascarpone whipped with powdered sugar, milk, and vanilla. These pancakes pair wonderfully with a cup of hot tea and can serve as both a cozy homemade treat or an original detail on a festive table.
1
Prepare all the ingredients.
2
In a bowl, mix flour, baking powder, and soda.
- Wheat flour: 130 g
- Baking powder (raising agent): 3 g
- Baking soda: 3 g
3
Chop the nuts finely. If the raisins are dry and hard, soak them in boiling water beforehand.
4
Add salt, a pinch of cinnamon, nutmeg, ginger to the flour mixture and mix.
- Salt: pinch
- Ground cinnamon: to taste
- Ground nutmeg: pinch
- Ground ginger: pinch
5
Add raisins and nuts, mix again.
- Walnuts: 50 g
- Raisins: 50 g
6
Peel the carrot and grate it on a fine grater.
- Carrot: 400 g
7
Break an egg into another bowl, add brown sugar, half of the vanilla sugar, cream and mix.
- Chicken egg: 1 piece
- Cane sugar: 40 g
- Vanilla sugar: 20 g
- Cream 20% fat: 100 ml
8
Mix the carrots with the dry ingredients and the egg mixture. Set aside and work on the sauce.
9
For the sauce, whip the mascarpone with powdered sugar. Add milk, vanilla sugar, a pinch of cinnamon, and whip again.
- Mascarpone cheese: 100 g
- Icing sugar: 30 g
- Milk: 50 ml
- Vanilla sugar: 20 g
- Ground cinnamon: to taste
10
For pancakes, melt butter in a pan, spoon the batter to form pancakes, and fry until golden brown for 3-4 minutes on each side.
- Butter: 30 g
11
Serve pancakes with mascarpone sauce.