Squash, Goat’s Cheese & Rosemary Pancakes
These savory rosemary pancakes are a delightful twist on traditional pancakes. The combination of the aromatic rosemary, creamy goat's cheese, and sweet butternut squash creates a flavorful and satisfying dish. Topped with crunchy pumpkin seeds and served with a side of zesty onion chutney, these pancakes are perfect for a cozy brunch or light lunch.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
MAKES about 8
Nutrition
- Calories: 269 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.9 milligram of sodium
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