Squash, goat’s cheese & rosemary pancakes

Squash, goat’s cheese & rosemary pancakes

James Martin's savoury fritters make a great brunch item and have the fluffiness of American pancakes

Difficulty and servings

Easy

MAKES about 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Vegetarian

Vegetarian

Method

  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.
  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.
  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.

PER SERVING

269 kcalories, protein 10.0g, carbohydrate 29.0g, fat 13.0 g, saturated fat 7.0g, fibre 2.0g, sugar 5.0g, salt 0.9 g

Recipe from Good Food magazine, January 2012.

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Latest comments and suggestions

  • Binder photo Vanessa

    26 January 2012

    Vanessa commented on this recipe

    The Print option is not working or highlighted... can you suggest why - as printer works fine otherwise.

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  • Binder photo Belkey

    30 January 2012

    Belkey rated and commented on this recipe

    5 stars

    Absolutely delicious, served with homemade tomato confit and salad leaves. The cheese was just the right side of gooey!

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  • Binder photo Rae Singh

    21 February 2012

    Rae Singh rated and commented on this recipe

    5 stars

    Made these tonight for dinner, using feta instead of goat's cheese. ABSOLUTELY DELICIOUS. Bravo!

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  • Binder photo juliets food

    26 February 2012

    juliets food rated and commented on this recipe

    5 stars

    Very easy to make and very yummy, goats cheese and rosemary - winning combo. Served mine with a large green salad and sweet chilli sauce.

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  • Binder photo greenswede

    27 February 2012

    greenswede rated and commented on this recipe

    5 stars

    so easy! didnt have any baking powder but they were still light and fluffy. i was too lazy to pick out the seeds from the stringy insides of the squash so just through some sunflower seeds from a pack over the pancakes instead and they gave a really nice crunch :)

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  • Binder photo Jade

    28 February 2012

    Jade rated and commented on this recipe

    5 stars

    I made these with feta as that's what I had in the fridge and they were delicious! Will definitely be making again.

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  • Binder photo Roryshanks

    15 March 2012

    Roryshanks rated and commented on this recipe

    5 stars

    I doubled the ingredients and served these pancakes with another bbc gf recipe, egg-fried rice with prawns and peas, for an egg-tacular meal for some hungry student housemates, went down a treat! Pretty cheap and veggie-friendly too

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  • Binder photo kasia

    18 May 2012

    kasia rated and commented on this recipe

    5 stars

    just made them - FANTASTIC!

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  • Binder photo Karolina

    09 October 2012

    Karolina rated and commented on this recipe

    5 stars

    They are absolutely delicious! The second time, I�ve done them I left out melted butter, added more salt, and more squash and cheese. I didn�t have enough of goat cheese so I added a bit of feta. It was absolutely scrumptious!

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  • Binder photo Faddy

    12 February 2013

    Faddy rated and commented on this recipe

    5 stars

    these were amazing, and very nice with the onion chutney. A great dinner to have on pancake Tuesday, instead of the usual sweet pancakes

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  • Binder photo Zimgal

    04 March 2013

    Zimgal rated and commented on this recipe

    5 stars

    I found them a little on the dry side. They needed the onion chutney. Next time I'll add more goat's cheese.

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Difficulty and servings

Easy

MAKES about 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Vegetarian

Vegetarian

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 rosemary sprig, finely chopped
  • 1 egg
  • 300ml milk
  • 25g butter , melted and cooled, plus a knob extra
  • 2 tbsp olive oil
  • 250g butternut squash , peeled, deseeded and cut into small cubes
  • 100g vegetarian goat's cheese , crumbled into small pieces
  • handful pumpkin seeds , rocket salad and onion chutney, to serve
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PER SERVING

269 kcalories, protein 10.0g, carbohydrate 29.0g, fat 13.0 g, saturated fat 7.0g, fibre 2.0g, sugar 5.0g, salt 0.9 g

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