We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake Carbohydrate 73.8g Protein 14.1g Fibre 4.1g
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.
See more Jamie Oliver recipes
Before you comment please read our community guidelines.