Squash, goat’s cheese & rosemary pancakes


Squash, goat’s cheese & rosemary pancakes


200g self-raising flour

1 tsp baking powder

1 rosemary spring, finely chopped

1 egg

300ml milk

25g butter (melted butter), plus an extra knob for serving

2 tbsp olive oil

250g butternut squash, peeled and chopped into small cubes

100g goats cheese, crumbled

Rocket and onion chutney to serve if desired


Mix the flour, baking powder and rosemary. 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.

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 and slightly browned. Remove batter from the fridge, add the goat’s cheese and squash, then fold everything together.

Heat a small amount of oil in a non-stick frying pan, then, one at a time, 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 a knob of butter, rocket and onion chutney.