Squash, goat’s cheese & rosemary pancakes


Prep: 15 mins
Cook: 25 mins
Easy Makes about 8

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


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


Potato pancakes

Previous article

How To Cook Pork Shoulder

Next article


Leave a reply

Your email address will not be published.

Popular Posts