Rosemary pancakes Recipe

Rosemary pancakes

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

Instructions

  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.
Prep. Time: 15 minutes
Cook Time: 25 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Brunch
Main Ing.: Flour
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