Butternut Squash Pancakes
Great if you've ever got some leftover butternut squash kicking about. Topped with crispy smoked bacon & parmesan, this is the savoury brunch of your dreams.
Ingredients
- 400 g Butternut Squash
- 250 g Self Raising Flour
- 2 Egg
- 25 Bunch Rosemary
- 80 g Parmesan
- 8Rasher Bacon
- 4 tsp Honey
- 350 ml Whole Milk
- Salt
- Black Pepper
- Olive Oil
Instructions
- 1
Preheat your oven to 180°C. Chop the butternut squash and place on a tray. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes.
- 2
Once the butternut squash is soft, remove from the oven. Add to a mixing bowl and mash it up. Sieve in self-raising flour. Mix it together with a fork. Add whole milk, bit by bit. It will be a bit lumpy, don’t worry.
- 3
Crack in two eggs, add 60g of grated Parmesan and 1 ½ tsp of chopped rosemary. Season with salt and pepper and mix together. It should be a nice and thick consistency. If you need to, add a bit more flour.
- 4
Get your bacon frying in a pan. Once it is cooked, remove from the pan and keep the fat in there!
- 5
Add two ladles of your pancake batter to the pan. Cook for 4 minutes on each side.
- 6
Stack up your pancakes, add the bacon, squeeze on some honey, sprinkle on some Parmesan and get stuck in! Enjoy!
Cook it from the original
This recipe comes from mob.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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