Name: Squash, goat’s cheese & rosemary pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes about 8
Cuisine: British
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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Squash, goat’s cheese & rosemary pancakes

Squash, goat’s cheese & rosemary pancakes

James Martin

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Makes about 8

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.8 out of 5.18 ratingsRate

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

Vegetarian

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Alternatives

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Showing items 1 to 3 of 3

Fennel & rocket salad

A star rating of 4.8 out of 5.8 ratings

Caramelised onion chutney

A star rating of 4.6 out of 5.47 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal269
fat13g
saturates7g
carbs29g
sugars5g
fibre2g
protein10g
salt0.9g

low

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.

Recipe from Good Food magazine, January 2012

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A star rating of 4.8 out of 5.18 ratings

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