Spicy Carrot and Apple Pancakes

Prepare the necessary ingredients. Take the milk out of the fridge beforehand, let it warm up to room temperature.

In a bowl combine flour, baking powder, vanillin, a pinch of salt, ground cinnamon, cloves and nutmeg.

Peel the ginger root, grate it finely and add it to the rest of the ingredients.

Mix flour with additives using a whisk.

Peel and grate carrots and add to the flour mixture.

Peel the apple, grate the pulp also on a coarse grater and add to the bowl after the carrots.

Mix flour mixture with grated apple and carrot.

In another bowl, combine the egg and sugar.

Using a whisk, beat the egg and sugar until a homogeneous, light-colored froth is formed.

Pour room temperature milk into the egg mixture and stir to combine.

Pour the liquid mixture into the bowl with the apple and carrot base.

Mix into a smooth batter, the consistency of a regular pancake batter.

Heat vegetable oil in a frying pan. Using a tablespoon, spoon the apple and carrot batter into the pan in the form of flat tortillas, using about 2 tablespoons of batter for each fritter.

Fry the fritters over medium heat under a lid for 3 minutes. Then flip to the other side and fry for another 2 minutes, also under a lid.

Remove the fritters from the pan to a platter.

Fry all the fritters in the same way. I got 12 pancakes.

The spicy carrot and apple pancakes are ready!

Serve the pancakes to the table warm with honey. They are good with hot tea, and with cold milk!

Bon appetit!