Squash Goats Cheese Rosemary Pancakes Food

SQUASH, GOAT'S CHEESE & ROSEMARY PANCAKES

Squash, goat's cheese & rosemary pancakes image

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

Provided by James Martin

Categories Breakfast, Brunch

Time 40m

Yield Makes about 8

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

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