Squash, goat’s cheese & rosemary pancakes

american pancakes breakfast brunch butternut squash cheese and chutney cheese pancake crêpes fluffy pancakes indulgent lunch new for 2012 savoury pancakes weekend

N/A

Makes about 8

Source

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

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.

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.

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.