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.

In another bowl, add the milk, egg and melted butter (once cooled) and whisk together until combined.

Add the self-raising flour and bi-carb to the carrot mixture and combine, to look like below:

Add the milk, egg and butter liquid and mix to form a batter, like below:

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.

Flip the pancakes around and cook the other side until golden. Make sure the pancakes are cooked through.

Enjoy – hot or cold! Remember all of this is to individual taste, so add whatever you like to the mix – it worked for me!