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Carrot Pancake

Preheat oven to 450 degrees. Combine in bowl, tossing to mix evenly: 1 1/2 cups grated carrot, ½ c. minced onion, ½ c. bread crumbs or wheat germ. Whisk together 4 eggs, ¾ c. milk, ½ cup flour, 1 t. salt, 1-1/2 t. minced fresh thyme, ½ t. nutmeg, ¼ t. cumin seeds, plenty of freshly ground black pepper. Combine carrot mixture with egg mixture. Heat about a T. of oil in a heavy, ovenproof 9-to- 10-1/2 inch skillet. When skillet is quite hot, pour in pancake mixture. Place skillet in hot oven. After 20 minutes, lower temperature to 350 degree and continue to bake for another 10 to 15 minutes. The pancake should be light brown, puffy and crisp. Serve.