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Squash, goat’s cheese & rosemary pancakes

Squash, goat’s cheese & rosemary pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes about 8

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal269
fat13g
saturates7g
carbs29g
sugars5g
fibre2g
protein10g
low insalt0.9g
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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

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.

Goes well with

Recipe from Good Food magazine, January 2012

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A star rating of 5 out of 5.15 ratings
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