Roasted root vegetable and cheddar pancakes

The natural sweetness of the root veg complements the piquant cheese perfectly in these pancakes. Serve with a green salad for a great supper

For the pancakes (Makes 7-8 pancakes (depending on thickness))


  • 75g/3oz plain flour
  • Pinch salt
  • 2 large British Lion eggs
  • 150ml/¼pt milk
  • A little oil, for frying

For the roasted root vegetable and cheddar filling (Serves 4)



  • 4 small beetroots, trimmed and scrubbed but left unpeeled, patted dry and cut into wedges
  • 225g/8oz Chantenay carrots, trimmed and scrubbed but left unpeeled, patted dry
  • 2 small red onions, peeled and cut into wedges
  • 2 tbsp olive oil
  • 1 tsp coriander seeds, crushed
  • Salt and freshly ground black pepper
  • 8 pancakes
  • 175g/6oz mature Cheddar, grated


For the pancakes, place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump-free, then add the remaining milk and whisk again until smooth.

If you prefer, place all the ingredients in a food processor and blend until smooth. Pour the batter into a jug. It should be the consistency of single cream, so add a small amount of water if it seems too thick.

Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of scrunched-up kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base.

Cook for 2 minutes, or until the top is set and the base golden . Turn the pancake over with a spatula, or flip it over if you are feeling brave. Cook for a further 1-2 minutes until the other side is golden. Transfer to a plate.

Use the batter and a little more oil to make the rest of the pancakes in the same way, interleaving them with greaseproof paper and keeping warm in the oven until needed.

Preheat the oven to 200°C, 400°F, Gas 6.

Place the beetroots, carrots and onions in a roasting tin. Add the oil, coriander, plenty of seasoning, 2 tbsp water and toss well. Roast for 20-25 minutes, stirring halfway through, until the vegetables are just tender.

Make the pancakes following the basic recipe. Preheat the grill. Remove the vegetables from the oven and divide between the warm pancakes. Scatter half of the cheese over the vegetables, fold each pancake into quarters, arrange on a nonstick baking sheet and sprinkle over the remaining cheese.

Cook under the grill until the cheese is golden and melted, then serve 2 to each person.