Carrot cake pancake

Name: carrot cake pancake
Total time: 30 min
Yield: 0
Ingredients: 1 business suit multigrain pancake mix; 1 liter milk; 4 egg; 1 orange; 300 gram root; butter; 250 gram cottage cheese; 250 gram Greek yoghurt; 2 tablespoon honey; 100 gram walnut; 100 gram pecans

Ingredients

1 business suit multigrain pancake mix
1 liter milk
4 egg
1 orange
300 gram root
Butter

250 gram cottage cheese
250 gram Greek yoghurt
2 tablespoon honey
100 gram walnut
100 gram pecans

Directions

Add half of the milk to the pancake mix and mix until smooth. Beat the rest of the milk and the eggs through.
Grate half of the orange peel and squeeze out the fruit. Keep the juice separate. Spoon the carrot and orange zest through the batter.
Heat a knob of butter in a frying pan and fry thin pancakes in the batter. Keep them warm and fold them in four or double.
Mix the orange juice with the cottage cheese, honey and nuts and serve with the pancakes.