Wash and peel your carrots. Cut away the ends and shred them with a grater on a chopping board; use the small holes on the grater.
Put the shredded carrot in a big bowl. Add in the eggs and milk. Give it a whisk.
Mix in another bowl the flour, salt, and sugar. If you want some fluffiness to your pancakes, add also 1 teaspoon of baking powder.
Add the flour with the carrot-milk mix and give it a whisk. Add also rest of the milk.
Let the batter rest for 10-30 minutes.
Fry your pancakes on medium heat. Put some oil or butter on the pan and pour ¼ cup of batter to make 8-10 inch pancakes or 2-3 tablespoons for small 3-inch pancakes.
Turn the pancakes when they have some color and are set on the edges.
Video
Notes
The batter amount makes 25, 3-inch small pancakes. You need a special pancake pan since the batter is runnier than traditional American batter. You can make bigger pancakes with an 8-10 inch pan. If you want some fluffiness to the pancakes, add 1-2 teaspoon of baking powder. For a savory pancake batter, you can add 1 teaspoon of black pepper or white pepper. Serving suggestions:Smoked salmon/tuna with creme fraiche, onion, and dillLingonberry jam and fried chanterelles with onion, garlic, and black pepper. For sweet pancakes that taste like carrot cake, add 1 teaspoon of vanilla sugar, 2 teaspoon of cinnamon, and 1 tablespoon of sugar. Serve with roasted nuts, condensed milk, or/and cream cheese that has sugar and vanilla added. The pancakes store for up to 3-4 days in the fridge. They can be frozen for up to 3 months.