Squash, goat’s cheese & rosemary pancakes

Squash, goat’s cheese & rosemary pancakes

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Makes about 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
269
protein
10g
carbs
29g
fat
13g
saturates
7g
fibre
2g
sugar
5g
salt
0.9g

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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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.

Recipe from Good Food magazine, January 2012

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Comments

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allikennelly146's picture
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I found them a little on the dry side. They needed the onion chutney. Next time I'll add more goat's cheese.

smithlm1's picture
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these were amazing, and very nice with the onion chutney. A great dinner to have on pancake Tuesday, instead of the usual sweet pancakes

karolinam's picture
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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!

kasiakoczwara's picture
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just made them - FANTASTIC!

roryshanks's picture
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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

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

dara1687's picture
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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 :)

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

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

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

bolesta's picture

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

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