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Squash, Goat's Cheese & Rosemary Pancakes |
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| Makes 8 |
Prep 15 mins |
Cooking 25 mins |
Easy |
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My rating |
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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 + extra knob
250g butternut squash, peeled, deseeded and cut into small cubes
100g feta, crumbled into small pieces
salad leaves and onion marmalade of chutney to serve
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Mix the flour, baking powder,
rosemary and a 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.
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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 feta cheese
and squash, then carefully fold everything together.
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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 salad leaves and onion marmalade
on the side.
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DAILY
DINNERS 
