Steps
- Sift 225g of self-rising flour, ½ teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg; mix in 3 tablespoons of light brown sugar.
- Whisk 400ml of milk, 2 tablespoons of cream cheese, and 1 egg together, then whisk into the flour until smooth.
- Stir in 1 medium grated carrot and the zest of 1 orange; rest for 3 minutes. Mix 100g of cream cheese with 150ml of plain yogurt and refrigerate.
- Heat a lightly oiled skillet over medium-low heat. Add ladlefuls of batter; cook until the edges firm and bubbles appear, then flip for 1-2 minutes, until cooked through. Repeat and top with the yogurt mixture.