Carrot Pancake

Pancake, though is considered a breakfast food in some countries can be served at any time with a variety of toppings, fillings, fruits, syrup, etc, or even served plain.  It's shape, texture and structure varies and the fillings can also be either sweet or savory. Once a while I will cook pancake for lunch to replace our Asian meal of Rice.  This Pancake recipe which I am going to share is adapted from The Informal Chef with slight amendments to suit my family's needs.

Ingredients:
(Dry Mix)
1 cup plain flour
1 tsp Baking Powder
1/2 tsp Bicarbonate of soda
1/4 tsp salt

(Wet Mix)
1 tbsp castor sugar
1/2 cup Greek yogurt
1/2 carrot (finely cut)
1 large egg (slightly beaten)
1 tbsp butter (melted)

Methods:

1. Blend carrot and yogurt until fine, if the mixture is too dry or didn't come up to one cup, add more yogurt and blend to mix. The recipe calls for the mixture to be sieved through a colander with bigger holes but I omit this step, instead I use a spoon to stir and mix it to ensure there is no lumps.
2. Sift flour, baking powder and bicarbonate of soda into a mixing bowl.  In another bowl whisk egg, castor sugar and butter together, then add in blended carrot and whisk until combined.
3. Make a well in the center of the flour, pour the mixture (2) in and mix using a spatula in a circular motion from down to up.  Do not over mix if you want a soft and fluffy texture.  It is fine to have some lumps.
4. Heat up a flat pan, oil the pan with a bit of oil, when pan is hot enough scoop one ladle of batter onto the pan.  Cook from low to medium low heat.
5. Flip pancake when the sides of the pancake are cooked or bubbles appear on top of the pancake.  
6. Remove pancake when it turns brown and repeat till all is done.
7. Served topped with a cube of butter on the top and a drizzle of maple syrup and fruits of your choice at the side.