Usuba
Pancakes with Carrots and Oatmeal
Fluffy oatmeal pancakes with grated carrots. Egg whites are beaten separately, which makes the dish airy and light. Served with sour cream or jam.
- Total
- 30 min
- Standard serving
- 134.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
Heat the milk and pour it over the oatmeal. Cover the bowl with a lid and let it sit for 10–15 minutes so the oatmeal absorbs the milk and swells.
- 2
Step 2
Grate the carrot on a fine grater. Separate the egg white from the yolk.
Add the egg yolk, salt, honey, and vanilla to the swollen flakes. Mix thoroughly. Add the grated carrots and mix again.
- 3
Step 3
Whip the egg whites into stiff peaks. Carefully fold the whipped egg whites into the carrot and oatmeal mixture, stirring from bottom to top.
- 4
Step 4
Heat the vegetable oil in a skillet. Place the batter with a tablespoon and fry the pancakes on both sides until golden brown and fully cooked.
- 5
Step 5
Serve the pancakes with sour cream mixed with vanilla or with jam.
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