- 4 Carrots (each about 100 grams)
- 1 Egg
- 4 ounces Whole-wheat flour
- ¾ cup Buttermilk
- 4 teaspoons Sesame seeds (about 20 grams)
- 2 tablespoons Vegetable oil
- 4 tablespoons grated Cheese (about 30 grams)
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.
Whisk together egg, flour, buttermilk and 1 pinch of salt in a bowl.
Remove carrots from steamer and cut each in half lengthwise.
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.
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.
Slide pancake from the pan onto the lid, then turn over and return to the pan.
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.