Carrot apple pancakes

Peel and grate a carrot on the biggest holes of a box grater, to about one cup.

Melt butter over medium-high heat, add the carrot with a pinch of salt and cook a few minutes until it loses its raw edge.

Return to the bowl and cool about five minutes.

Add freshly grated ginger, ground cinnamon, a touch of white sugar, one large egg and the juice of half a lemon; mix.

Grate in one unpeeled apple, add walnuts, and mix.

Add a little self-rising flour and mix until it disappears; let the batter sit a few minutes.

Melt more butter in a skillet over medium heat; add roughly a quarter cup of batter per pancake and flatten with the back of a spoon dipped in the hot butter.

Cook about three minutes until browned, flip and give the other side about the same; done when it springs back to the touch.

Top with yogurt, maple syrup, chopped walnuts and a little cinnamon.