Lemon-Glazed Carrot Pancakes with Puffed Rice Crumble

1.Prepare the Puffed Rice Crumble: Preheat oven to 175°C (350°F). In a small bowl, combine the puffed rice, rolled oats, melted butter, brown sugar, and a pinch of salt. Spread the mixture evenly on a small, parchment-lined baking sheet. Bake for 6-8 minutes until lightly golden and fragrant. Remove and let cool completely, then gently break up any large clumps.

2.Prepare the Pancake Batter: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.

3.In a separate medium bowl, whisk the egg, buttermilk, granulated sugar, vanilla extract, and vegetable oil until well combined.

4.Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix; a few lumps are acceptable.

5.Gently fold in the finely grated carrots.

6.Cook the Pancakes: Heat a large non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil.

7.Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set, then flip and cook until golden brown on the second side.

8.Keep the cooked pancakes warm while preparing the glaze.

9.Prepare the Lemon Glaze: In a small bowl, whisk together the sifted powdered sugar, lemon zest, and lemon juice until smooth and pourable. Add more lemon juice, 1/2 teaspoon at a time, if the glaze is too thick.

10.To Serve: Stack the warm pancakes on plates. Drizzle generously with the lemon glaze and immediately sprinkle the Puffed Rice Crumble over the top before the glaze sets.