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Jamie says: 'Here I’ve taken the familiar flavours of carrot cake and applied them to my one-cup pancake method. Perfect for a Pancake Day breakfast with the kids’ See method
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Fill the cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl, then crack in the egg and add 1 tsp cinnamon. Whisk everything together until nice and smooth.
Roughly chop the sultanas and bash the walnuts in a clean tea towel with a rolling pin and add both to the bowl. Coarsely grate in the carrot and mix well.
Place a large non-stick frying pan on a medium heat. Once hot, add a small drizzle of olive oil. Once the oil starts to sizzle, add 4 large spoonfuls of batter to the pan – you’ll need to do this in batches. Wait for little bubbles to form on the surface of the pancakes (about 1-2 mins), then use a fish slice to flip them over to cook for another 1-2 mins, or until golden again, on the other side. Transfer to a plate and keep warm in a low oven. Carefully wipe out the pan with a scrunched-up ball of kitchen paper, then add another drizzle of oil and cook the next batch.
Serve the pancakes with a dollop of yogurt, an extra dusting of cinnamon and a drizzle of honey.
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