Carrot and chilli pancakes with Bath Soft Cheese


    200g carrots, coarsely grated

    1 chilli, finely chopped

    1 tsp caraway or cumin seeds

    150g plain flour

    200ml full cream milk

    2 eggs

    2 tbsp olive oil

    250g Bath Soft Cheese

    flat leaf parsley or chervil (leaves only), to garnish

    lamb's lettuce, to serve

Rate this recipe:

8 users rated this recipe 4.5 on average.

Main serves 6

Somewhere between a fluffy pancake and a crispy fritter, these hearty veggie sizzlers make a smashing starter or main meal, or even a special breakfast treat. They’re made with sweet carrots and spicy chilli, topped off with (here comes the special bit) creamy Bath Soft Cheese, gone all melty and golden from a quick flash under the grill. We’re happy to say that this recipe makes plenty to go round.

Get delicious recipes delivered to your inbox each week


Peel and coarsely grate the carrots. Finely chop the chilli, scooping out the seeds and white pith if you prefer less heat. Set aside.


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.


Preheat the grill to high and line a baking tray with foil. Set aside.


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.


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, until the pancakes are set and golden brown. Transfer them to the tray with the other pancakes. You should have 8 good-sized pancakes. Take the frying pan off the heat and set aside.


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.


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.


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.

T&C's: £1.25 delivery fee applies. Offer does not apply to those who have an order or delivery in place with Abel & Cole already. Abel & Cole reserves the right to end the promotional period at any time. Offer expires 02/08/19. Full T&Cs online at

Share this recipe:

Our latest and tastiest recipes

Recipe Finder

Crumbs Partnerships