2 large eggs (free-range, organic) 500ml full cream milk 200g wholemeal flour pinch of salt 4 carrots, finely grated 1 tablespoon olive oil butter, for frying lingonberry, for serving
1. Break the eggs in a bowl and add half the milk, flour and salt. Whisk until smooth, then add the oil, grated carrot and rest of the milk. Leave for half an hour.
2. Fry pancakes one at a time, a couple of minutes on each side. Serve with lingonberry jam.