The Perfect Carrot & Parmesan Pancakes

By Ausra de Araujo
December 3, 2013
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Author Notes: Yummy starter, Sunday brunch or even a light dinner choice!
Just a drop of sour cream or greek yogurt can give a fresher & lighter taste for carrot sweetness, if prefered.
Ausra de Araujo

Serves: 4

  • 400 g of finely grated carrots
  • 50 g of parmesan grated very finely
  • 50 ml of light cream
  • 50 g all purpose flour
  • 1 egg plus 1 extra yolk
  • Salt, pepper, cumin seeds
  • a drop of Olive oil to fry or bake
  1. Beat the eggs with salt and pepper. Add the rest of the ingredients. If choosing to grill or to bake in the oven, add in 1 tablespoon of olive oil.
  2. Bake 180º until golden brown.

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