Salt Baked Golden Beetroot with Smoked Labneh & Crispy Capers
From the Field Kitchen
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24 Hours
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Serves 2
Recipes
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Carrot Cake Pancakes
Great recipe for this Pancake day and perfect for using up your Groobarbs carrots!
15 mins
Serves 4
What you'll need…
- 250g self-raising flour
- 430ml semi-skimmed milk
- 1 large free-range egg from Cheshire Egg Co.
- 1 teaspoon ground cinnamon, plus extra for dusting
- 140g sultanas
- 60g walnuts
- 1 carrot ( roughly 80g)
- Dizzle of Olive oil
- 4 tablespoons natural yoghurt, to serve
- Drizzle of honey, to serve - we recommend Happy Valley Honey!
The method
1
Place your flour, milk, egg and cinnamon into a larger bowl, whisk everything together until nice and smooth.
2
Roughly bash the walnuts in a clean tea towel with a rolling pin and add both to the bowl. Coarsely grate the carrot and mix well.
3
Put a non-stick frying pan on a medium heat. Once hot, add a small drizzle of olive oil, then, once the oil starts to sizzle, add 4 large spoonfuls of batter to the pan – you may need to do this in batches! Wait for little bubbles to form on the surface of the pancakes (about 1 to 2 minutes), then flip them over to cook for another 1 to 2 minutes on the other side, or until golden again. Transfer to a plate and keep warm in a low oven. Carefully wipe out the pan with a ball of kitchen paper, then add another drizzle of oil and cook the next batch.
4
Serve the pancakes with a generous dollop of yoghurt, an extra dusting of cinnamon and a drizzle of honey. Enjoy!
Recipe by Lucie, Marketing Manager
