- 200g carrots
- 1 chilli
- 1 tsp caraway or cumin seeds
- 150g plain flour
- 200ml full cream milk
- 2 eggs
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 250g Bath Soft Cheese
- Flat leaf parsley or chervil, leaves only, to garnish
- Lamb's lettuce, to serve
Prep: 20 mins | Cook:10 mins
1. Peel and coarsely grate the carrots. Finely chop the chilli, scooping out the seeds and white pith if you prefer less heat. Set aside.
2. Tip 1 tsp cumin or caraway seeds into a mixing bowl and add the flour. Measure the milk out into a jug, then crack the eggs into the milk. Whisk together till combined. Slowly whisk the egg and milk mixture into the flour, adding a few splashes at a time and whisking well till you have a smooth batter. Add the carrots and chilli and season with a generous pinch of salt and pepper. Fold together to incorporate.
3. Preheat your grill to high and line a baking tray with foil. Set aside.
4. Set a frying pan on a medium heat. Add 1 tbsp oil and swirl to coat the pan. Add 4 heaped tbsp of the carrot batter to the pan to make 4 pancakes. Fry for 2-4 mins till set around the edges and golden brown underneath. Flip the pancakes over with a spatula and fry for another 2-3 mins till set and golden brown all over. Lift the pancakes out of the pan and arrange them on the foil-lined baking tray.
5. Swirl another 1 tbsp oil around the frying pan and add another 4 tbsp batter - you should have used up all the batter. Fry for 4-7 mins, flipping halfway through, till the pancakes are set and golden brown. Transfer them to the tray with the other pancakes. You should have 8 good-sized pancakes. Take your frying pan off the heat and set aside.
6. Halve the block of Bath Soft Cheese, then slice it into 16 small rectangles. Arrange 2 rectangles on top of each pancake. Slide the tray under the grill and cook for 2-3 mins till the cheese has melted and picked up a little colour.
7. While the cheesy pancakes grill, roughly chop the parsley or chervil leaves. When the cheese has melted, pop 1-2 pancakes on warm plates (1 pancake is great as a starter, 2 pancakes make a more substantial meal). Garnish with the chopped herb and serve with a handful of salad leaves - lamb's lettuce would be perfect.
8. Get ahead: You can make the pancakes the day before and store them in the fridge. Before you top them with the cheese, grill the pancakes for 2-3 mins on each side to warm them through then top with the Bath Soft Cheese, grill and serve.