Squash Goats Cheese & Rosemary Pancakes

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

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes about 8

Nutrition per serving

• Kcalories

  269

• Protein

  10g

• Carbs

  29g

• Fat

  13g

• Saturates

  7g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.9g

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

Directions

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.
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.
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.

Categories: All Christmas, Courses, Events, Healthy