Squash, goat’s cheese & rosemary pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 8
Skip to ingredients
Showing items 1 to 3 of 6
- 200g self-raising flour
- 1 tsp baking powder
- 1 rosemarysprig, finely chopped
- 1 egg
- 300ml milk
- 25g buttermelted and cooled, plus a knob extra
- 2 tbsp olive oil
- 250g butternut squashpeeled, deseeded and cut into small cubes
- 100g vegetarian goat's cheesecrumbled into small pieces
- handful pumpkin seedsrocket salad and onion chutney, to serve
Nutrition: per serving
- kcal269
- fat13g
- saturates7g
- carbs29g
- sugars5g
- fibre2g
- protein10g
- salt0.9glow
Method
step 1
Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.
step 2
Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little. Remove batter from the fridge, add the goat’s cheese and squash, then carefully fold everything together.
step 3
Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.
