Friday Night Carrot Pancakes*
Flavorful carrot pancakes with cumin and onion, perfect for a light breakfast or Passover meal, offering a savory, slightly spiced profile that pairs well with various mains.
Ingredients
Instructions
- Brown the diced small onion in 2 tablespoons of oil in a medium frying pan.
- Add the cooked and mashed carrots, beaten egg, matzo meal, cumin, salt, and pepper to the pan with the onion and mix well.
- Shape the mixture into 4 pancakes.
- Brown the pancakes on each side with the remaining oil until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider adding a pinch of garlic powder or fresh herbs like parsley or dill to the batter. If matzo meal isn't available, breadcrumbs can be a suitable substitute. Ensure the carrots are well-drained after cooking to prevent the batter from becoming too watery. Adjust the spices to your taste—coriander or paprika could also enhance the flavor profile.
Serving Suggestions
Serve these carrot pancakes warm, drizzled with yogurt or a dollop of sour cream. They pair beautifully with a side of Tossed Greek Salad for a refreshing contrast. For a complete meal, consider serving alongside Baked Zucchini Halves or a light cucumber salad. A sprinkle of fresh herbs on top adds a nice finishing touch.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through and crispy. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Friday Night Carrot Pancakes* contains roughly 504 calories, with 3g protein, 17g carbohydrates, and 49g fat. It is an excellent source of iron (48% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 547mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the pancake mixture a day in advance and store it in the refrigerator. Just give it a good stir before cooking. You can also cook the pancakes ahead and reheat them as needed, making it convenient for a busy night.
What can I substitute for the egg?
If you're looking for an egg substitute, you can use a flaxseed meal or chia seed mixture. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then mix it into the batter as you would an egg.
Can I freeze these pancakes?
Absolutely! Place the cooled pancakes in a single layer on a baking sheet, freeze them until solid, and then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Reheat directly from frozen in a skillet or oven when ready to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).