Savory Butternut Squash & Goat Cheese Pancakes
These savory pancakes are a delightful twist on a classic, featuring tender roasted butternut squash, tangy goat cheese, and aromatic rosemary. Perfect for a sophisticated brunch or a light vegetarian dinner, they offer a beautiful balance of earthy and creamy flavors.
Servings8 Portions
Prep Time15 Mins
Cook Time25 Mins
Difficulty
Intermediate
Ingredients
8
- butternut squash, peeled, deseeded, and cut into small cubes250 g
- vegetarian goat's cheese crumbled into small pieces100 g
- self-raising flour200 g
- milk300 ml
- egg1
- butter melted and cooled, plus a knob extra25 g
- olive oil2 tbsp
- baking powder1 tsp
- rosemary sprig, finely chopped1
- rocket salad / arugula1 handful
- pumpkin seeds1 handful
- caramelised onion chutney2 tbsp
Step-by-Step Instructions
01
In a large mixing bowl, whisk together the self-raising flour, baking powder, finely chopped rosemary, and a generous pinch of salt.
02
In a separate jug, beat the egg with the milk. Create a well in the center of the dry ingredients and gradually whisk in the milk mixture and 25g of melted butter until you have a thick, smooth batter.
03
Place the batter in the fridge to rest for 15–20 minutes while you prepare the squash.
04
Heat a small knob of butter and 1 tsp of olive oil in a large pan over medium heat. Add the butternut squash cubes and sauté for about 10 minutes until tender, increasing the heat slightly for the final few minutes to brown them.
05
Remove the batter from the fridge and gently fold in the cooked squash and crumbled goat cheese.
06
