Squash, goat’s cheese & rosemary pancakes

Squash, goat’s cheese & rosemary pancakes

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(14 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Makes about 8
James Martin's savoury fritters make a great brunch item and have the fluffiness of American pancakes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal269
  • fat13g
  • saturates7g
  • carbs29g
  • sugars5g
  • fibre2g
  • protein10g
  • salt0.9g
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Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 rosemary sprig, finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 25g butter, melted and cooled, plus a knob extra
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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

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.

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Comments, questions and tips

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julietfood
26th Feb, 2012
5.05
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
21st Feb, 2012
5.05
Made these tonight for dinner, using feta instead of goat's cheese. ABSOLUTELY DELICIOUS. Bravo!
eleanormayo
30th Jan, 2012
5.05
Absolutely delicious, served with homemade tomato confit and salad leaves. The cheese was just the right side of gooey!
bolesta
26th Jan, 2012
The Print option is not working or highlighted... can you suggest why - as printer works fine otherwise.

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