Want an alternative to sweet pancakes this Pancake Day! Try out these savoury butternut sqaush pancakes, delicious topped with crème fraîche and sprinkled with rocket for an absolute treat!


1 roasted butternut squash, skin removed
1 egg
280ml milk
150g self-rising flour
1 fresh red chilli, finely chopped
3 spring rosemary leaves, roughly chopped
40g parmesan cheese, plus extra to serve
1/2 tbs grated nutmeg
butter or oil for cooking
rocket to serve
crème fraîche to serve



Mash the roasted butternut squash and  beat in the egg. Add milk and flour into the mixture. Add the chopped chilli and rosemary, parmesan cheese and nutmeg.

Heat a little butter or oil in a frying pan and, when hot, make your pancakes. Cook for 1 to 2 mins each side, until golden. The mix should be enough for 9 pancakes.

Serve with rocket on the side and top up with crème fraîche and parmesan cheese. Enjoy!



If you want to save your pancakes for later – put them in a 50C oven to keep them warm.