Carrot pancakes with walnuts

It’s so good to be home! As much as I love travelling, there’s definitely a lot of truth in the saying, “There’s no place like home.” Do you know what I missed the most? Homemade pancakes! I made a batch almost as soon as we got back, once we’d restocked the empty fridge. The following morning, these carrot pancakes made their way onto the breakfast table.

They taste a little like carrot cake transformed into fluffy pancakes, scented with cinnamon, vanilla and orange zest. The toasted walnuts add a lovely crunch that makes it hard to stop at just one serving. They’re incredibly quick to make, and you’ll probably already have everything you need in your kitchen. After several days of breakfasts filled with croissants (yes, I know… I never thought I’d say this either, but it is possible to have too many!), I was craving something a little more homemade. I highly recommend serving them with maple syrup or, if you happen to have some in the cupboard, golden syrup. And don’t skip toasting the walnuts first – it really brings out their flavour and makes these pancakes even better.

This is my first recipe since coming home, so get your frying pans ready and let’s get started!

Ingredients for carrot pancakes with walnuts:

• 1¼ cups plain flour
• 2 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• ¼ teaspoon salt
• pinch of ground nutmeg
• pinch of ground ginger
• ¼ cup soft brown sugar
• ¾ cup buttermilk or kefir
• 1 tablespoon vegetable oil
• 1½ teaspoons vanilla extract
• 2 large eggs, lightly beaten
• 2 packed cups grated carrot (about 450 g)
• 1 tablespoon finely grated zest of an unwaxed orange
• ¼ cup toasted walnuts, chopped

All the ingredients should be at room temperature.

In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and ginger. In a separate bowl, whisk together the eggs, brown sugar, buttermilk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Add the grated carrot, orange zest and toasted walnuts, then gently fold everything together once more.

Heat a lightly oiled non-stick frying pan over a medium heat. Cook small pancakes on both sides, turning them when plenty of bubbles appear on the surface and the edges begin to set.

Serve immediately while still warm with maple syrup or golden syrup.

Enjoy!