- 50g/1½oz plain flour
- 2 free-range eggs
- 50ml/2fl oz whole milk
- 1 tbsp olive oil
- 50g/1½oz cooked lentils
- 50g/1½oz cheddar cheese, grated
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- For the pancake, place the flour, eggs and milk into a bowl and mix well to make a smooth batter.
- Heat the oil in a frying pan and pour in the batter, swirling the pan to coat the base. Fry the pancake for two minutes.
- Place the lentils and cheese onto the middle of the pancake and fold in half to enclose the mixture. Fry for a further 2-3 minutes.
- For the herb oil, place the oil and parsley into a bowl, mix well and season with salt and freshly ground black pepper.
- To serve, place the pancake onto a plate and drizzle over the herb oil.