- 3 tsp powdered egg
- 2 tbsp water
- 110g/4oz self-raising flour
- pinch salt
- 290ml/½ pint whole milk
- 1 tbsp vegetable oil
- 1 carrot, grated
- 1 carrot, grated
- 2 pineapple rings from a can, finely chopped
- ½ lime, juice only
- 2 tsp runny honey
- 2 tsp red wine vinegar
- 1 tbsp olive oil
- freshly ground black pepper, to taste
- 1 tbsp roughly chopped fresh coriander leaves
- To make the pancakes, beat together the powdered eggs and water in a bowl until smooth.
- Add the flour and beat again to form a smooth paste.
- Gradually add the milk and whisk until a smooth batter is formed.
- Heat the oil in a frying pan over a medium heat. Add the grated carrot and fry for two minutes.
- Add the batter and cook for two minutes. Flip the pancake over and cook for a further two minutes on the other side, until golden.
- Turn out the pancake onto a large warm plate and cut into three.
- To make the pineapple salsa, place all the ingredients together in a small bowl.
- To serve, pour the salsa around the carrot pancake and garnish with the coriander leaves.