- 1 lemon
- 1 apple
- 200g carrots
- 1 chilli
- 200g brie
- 2 eggs
- 150ml full cream milk
- 150g plain flour
- 1 tsp caraway seeds
- 50g baby leaf spinach
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Zest the lemon and squeeze the juice from half of it. Whisk with 1 tbsp olive oil. Quarter the apple and slice out the core. Finely slice the apple and toss it though the lemony dressing. Set to one side.
Peel and coarsley grate the carrots. Finely chop the chilli, removing the seeds for less heat (the chillis this week are extra fiery). Thinly slice the brie.
Beat the eggs in a bowl. Whisk in the milk. Add the flour, 1 tsp caraway seeds and plenty of seasoning. Mix together till smooth. The consistency should be nice and thick.
Fold through the grated carrot and chilli. Heat your grill to a medium high setting.
Set a frying pan on a medium heat. Pour in 1 tbsp olive oil. Spoon in tbsps of the batter and cook for 2-3 mins till golden. Carefully flip the pancakes over and cook for a further 2-3 mins. You should make 6-8 pancakes. You may need to do this in batches. Place the cooked pancakes on a foil-lined baking tray.
When you've cooked all the pancakes, lay a slice or 2 of brie on to each. Slide under the grill for 30 secs – 1 min till the brie is melted and bubbling. Keep an eye on them as they'll burn quickly.
Place a handful of spinach onto each plate. Top with the lemon dressed apples, pouring over the dressing. Pile the pancakes onto the plate and squeeze over extra lemon, if you like, to taste. Crack over some pepper to serve.