Spiced Carrot Pancakes with Cranberry Syrup

Ingredients

For 2 servings

• 2 piece carrots, finely grated
• 120 g plain flour
• 8 g baking powder
• 3 g salt
• 1.5 g cinnamon
• 1 g nutmeg
• 2 piece eggs
• 240 g milk
• 5 g vanilla extract
• 28 g unsalted butter, melted
• 150 g cranberries
• 100 g sugar
• 120 g water
• 30 g almonds, chopped
• Icing sugar, to dust

Method

1. 1

   Simmer the cranberries with the sugar and water for about 15 minutes, until burst and syrupy; keep warm.

2. 2

   Whisk the flour, baking powder, salt, cinnamon and nutmeg.

3. 3

   Beat the eggs with the milk, vanilla and melted butter, then fold into the dry ingredients with the grated carrot.

4. 4

   Cook ¼-cup pancakes on a hot griddle until bubbling, then flip and cook until golden.

5. 5

   Serve drizzled with the cranberry syrup, toasted almonds and a dusting of icing sugar.