1. TO MAKE THE PANCAKE: Preheat the oven to 450 F, 230 C, gas mark 8. 2. Wrap the carrot and onion in kitchen towel to remove excess moisture, then place them in a large bowl with the bread crumbs or wheat germ; mix them together thoroughly. 3. Make the pancake batter by beating the eggs, milk, flour and seasonings together until smooth; add the batter to the carrot mixture and stir until all the ingredients are evenly mixed together. 4. Heat the oil in a 10 inch cast iron skillet or heavy ovenproof baking dish; pour in the pancake mixture making sure the carrots are evenly distributed; place in the oven and bake for 20 minutes; lower the oven temperature to 350 F, 180 C /gas mark 4 and continue to bake for another 10-15 minutes, until the pancake is light brown, puffy and crisp. 5. Slice and serve immediately with Cranberry Sauce. 6. TO MAKE THE CRANBERRY SAUCE: Mix all sauce ingredients in a medium sized saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick. ---------------------------------------------------------------------------
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