Squash & Goats Cheese Pancakes

April 11, 2012

Squash & Goats Cheese Pancakes

The recipe for Butternut Squash, Rosemary & Goats Cheese Pancakes came from BBC Good Food.


  • 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
  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.

Per Serving

269 kcalories, protein 10g, carbohydrate 29g, fat 13 g, saturated fat 7g, fibre 2g, sugar 5g, salt 0.9 g

I halved this mixture but still made 6 good sized pancakes from it. This recipe was very tasty but perhaps a little bland. I'd recommend feta cheese instead of goat’s cheese to give a bit more taste, although the goats cheese did go particularly well with rocket salad and caramelised onion chutney. I didn’t bother with the pumpkin seeds but imagine they’d give a nice crunch so well worth a try.

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