Gary Rhodes' Goats' Cheese and Sweet Pepper Pancakes

I watched chef Gary Rhodes cook this recipe on TV and it looked quite tasty, so here it is. As I didn't happen to have any mashed potato sitting around and the quantity was so small, I left it out with no apparent detriment to the finished dish. Rhodes served his pancakes with a fresh spinach soup. We had ours with a salad and a raspberry vinaigrette.

1 egg
150ml milk
125g self-rising flour
1 tablespoon mashed potato
1 small or 1/2 medium red pepper, very finely diced
1 heaped tablespoon spring onion, finely chopped
1 tablespoon grated parmesan cheese
75g goats' cheese, rind removed, diced
salt and pepper
olive oil and butter, for frying

Whisk the egg with the milk. Add the flour, mashed potato, finely chopped red pepper and spring onion. The parmesan and goats' cheese can now be folded in. Season. The mixture should spread slightly when spooned into the pan.

To cook, simply heat a non-stick frying pan with a trickle of olive oil. Divide tablespoons of the mix around the pan and cook on a medium heat for a few minutes until golden brown. Flip over the pancakes and continue to fry, adding a small knob of butter, for a further minute or two. As cooked, the pancakes can be kept warm under a cloth while the process continues.

They can be made in advance and warmed gently in the oven, brushing with butter before serving.