Finnish Carrot Pancake With Cranberry Sauce Recipe

Name: Finnish Carrot Pancake With Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CARROT PANCAKE; 1 1/2 cups grated carrots; 1/2 cup grated onion; 1/2 cup dry breadcrumbs or 1/2 cup wheat germ; 4 large eggs; 1/4 cup milk; 1/2 cup flour; 1/2 teaspoon dried thyme; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cumin; 1 tablespoon sunflower oil; salt and pepper; CRANBERRY SAUCE; 12 ounces cranberries (fresh or frozen); 1/2 cup maple syrup; 1 orange, juice and rind of, grated; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1 pinch cinnamon

Servings: persons

CARROT PANCAKE
1 1/2 cups grated carrots
1/2 cup grated onion
1/2 cup dry breadcrumbs or 1/2 cup wheat germ
4 large eggs
1/4 cup milk
1/2 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 tablespoon sunflower oil
salt and pepper
CRANBERRY SAUCE
12 ounces cranberries (fresh or frozen)
1/2 cup maple syrup
1 orange, juice and rind of, grated
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 pinch cinnamon

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.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CARROT PANCAKE, 1 1/2 cups grated carrots, 1/2 cup grated onion, 1/2 cup dry breadcrumbs or 1/2 cup wheat germ, and more.

Yes, Finnish Carrot Pancake With Cranberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Finnish Carrot Pancake With Cranberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions