The beauty of living in London is that you’re never too far away from a market where you can get a ‘pound a bowl’ (£1 a bowl) of any fruit and veg. This also means you bring home more ingredients than you actually need. This is exactly what happened to me with carrots and spring onions a few weeks ago.
So one evening I stood in my kitchen and pondered what to make with it… all of a sudden, I had pancakes in front of me. No recipe, never made this before, so all an experiment which turned out great – and you can make it too:
Ingredients:
3 large carrots, grated
6 spring onions, diced
2 tbsp vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
1 tsp paprika
Salt & Pepper to taste
200g self-raising flour
1 tsp bi-carbonate soda
25g melted butter
200ml milk
1 egg
1) Heat 1 tbsp of oil in a frying pan and add the diced spring onions with the cumin seeds, ground cumin and paprika. Cook for a few minutes before adding the grated carrots and salt and pepper to taste. Cook for a further 5 minutes before transferring to a mixing bowl and leave to cool.
2) In another bowl, add the milk, egg and melted butter (once cooled) and whisk together until combined.
3) Add the self-raising flour and bi-carb to the carrot mixture and combine, to look like below:
4) Add the milk, egg and butter liquid and mix to form a batter, like below:
5) Heat 1 tbsp of oil in a non-stick frying pan and place equal amounts of mixture to form your pancakes (about 1 cm thick) and cook on a low-medium heat for a few minutes (depending on the type of cooker/hob you have) until the bottom side is nice and golden. 
6) Flip the pancakes around and cook the other side until golden. Make sure the pancakes are cooked through.
7) Enjoy – hot or cold! Remember all of this is to individual taste, so add whatever you like to the mix – it worked for me!
I had more of the pancake batter left, so made a huge one instead – even the photo below doesn’t do the size justice next to the smaller one.
