1 Bring 250 ml (approximately 1 cup) water to a boil in a pot. Rinse, trim and peel carrots, place in a steamer over boiling water and parboil for about 10 minutes.
2 Whisk together egg, flour, buttermilk and 1 pinch of salt in a bowl.
3 Remove carrots from steamer and cut each in half lengthwise.
4 Heat 1 tablespoon oil in a non-stick pan. Place half of the carrots in the pan, cut side down, radiating out from the center. Sprinkle with 1 teaspoon sesame seeds.
5 Pour half of batter into pan and spread evenly. Sprinkle with 1 teaspoon sesame seeds and cook, covered, over medium heat until golden brown, about 3 minutes.
6 Slide pancake from the pan onto the lid, then turn over and return to the pan.
7 Sprinkle with 2 tablespoons grated cheese and bake for about 3 minutes. Remove from pan and keep warm while cooking another pancake using the remaining ingredients.