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!

Ingredients:

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

 

Method:

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!

 

Tip:

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