Carrot pancakes with carrot caramel
Time
Preparation time: 20 min.
Cooking or baking time: 10 min.
Total preparation time: 30 min.
In Chile, Sopaipilla is a kind of pancake whose main ingredient is pumpkin. My kids do not like to eat cooked vegetables as a side dish to a hot meal, but in a sweet twist, they can not get enough of it. When we just wanted Sopaipilla, but no pumpkin in the house, I took carrots instead and created a carrot-caramel sauce. Whether pumpkin or carrots, both can be wonderfully processed into desserts, as this recipe proves and my children can confirm.
ingredients
- 600 g carrots or pumpkin (basic ingredient)
For the pancakes
- 300 g of carrots
- 3 tablespoons of melted butter or oil
- 1 tsp salt
- 300 g of flour
- 100-150 ml of the cooking water (it can also be hot water or milk)
For the carrot caramel
- 300 g of carrots
- 125 g of sugar
- 1 vanilla sugar
- 1 teaspoon cinnamon
- 1 teaspoon orange peel
- 250 ml of liquid (boiling water, orange tea)
- 1 tbsp cornstarch
preparation
Boil the carrots (do not pour the cooking water away) and stomp to mush. You can also take leftover carrots from the last lunch, provided you did not season them too heartily. I always cook carrots in the pressure cooker without any other ingredients, as it only takes 4 minutes to level 1. Depending on the use, the flavor is only then added by other ingredients.
For the pancakes: Put the flour and salt in a bowl and squeeze in a bowl, pour in melted butter or oil, add carrot sauce, use the dough hooks to make a dough. Gradually add the cooking water until the dough has an elastic texture, knead well and no longer sticks.
Roll out about ½ cm thick on a floured surface, cut out 10 cm circles with a glass or a bowl. It makes 5 larger and 8 smaller pancakes.
Bake in a pan in hot oil and bake for approx. 1 minute per side; in a coated pan you can also use less oil. Drain on kitchen paper.
For the carrot caramel: Caramelise sugar, vanilla sugar and cinnamon in a saucepan, deglaze with the liquid.
Add orange peel and bring to a boil. Stir well, do not stick anything of the caramelized sugar to the bottom.
Mix the cornflour with a little water and add to the boiling liquid, bring to the boil again until the mass starts to falter.
Stir in the carrots, mix well and serve lightly.
Serve the pancakes and carrot caramel together, adding cream to taste. It can be eaten warm or cold.
