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.
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.
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.