Summary

Ingredients

• 225 g carrot (s)
• 1 teaspoon sugar, brown
• 125 g suar snap peas
• 100 g sprin onion (s)
• 2 medium egg (s)
• 2 pinches salt
• 60 g flour
• 0.5 teaspoon ½ baking powder
• some pepper
• some nutmeg
• some chilli, from the mill
• 6 tablespoon milk, 1.5% fat
• 1 tablespoon rapeseed oil
• basil

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Instructions

1. Peel the carrots, cut in half lengthways and cut diagonally into thin slices. Clean the snow peas and cut diagonally into 1 cm wide strips. Also clean the spring onions, cut the white and light green diagonally into 1 cm wide pieces.
2. Separate the two eggs and beat the egg white with a pinch of salt until stiff. Mix flour with baking powder. Mix the egg yolks with a pinch of salt, pepper, nutmeg, chilli, milk and the flour mixture. Carefully fold in the egg whites.
3. Heat the rapeseed oil in a non-stick pan and fry the carrots with the sugar over a medium heat for 2 minutes. Add the snow peas and spring onions, fry for 2 minutes and season with salt and pepper.
4. Pour the batter over the vegetables and fry over medium heat for 5-7 minutes. Divide the mixture, turn it and fry for another 5 minutes, tearing it up a bit.
5. Arrange the pancakes on plates and serve sprinkled with a few coarsely plucked basil leaves.