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Savoury Pancakes

  • 5.0 Star
    rating
  • Timer Prep 20 min
    Cook 40 min
  • Chart 414.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Peel and dice the butternut squash. Grate the Parmesan.

Method

  1. 1 Heat oven to 200°C/ 180°C fan/gas 6.
  2. 2 Toss the squash in the olive oil, season, then roast for 20-25 mins. Allow to cool.
  3. 3 Reserve one-third of the squash and crush the remainder with a fork.
  4. 4 In a bowl, whisk together 1 egg, the milk, flour, baking powder and Parmesan, then add the crushed squash.
  5. 5 Heat 1 tbsp oil in a non-stick pan.
  6. 6 Using ½ ladle of batter per pancake, cook in batches until golden on both sides.
  7. 7 Keep warm in a low oven.
  8. 8 Blanch the kale for 2-3 mins and drain.
  9. 9 Poach the remaining eggs.
  10. 10 To serve, pile 3-4 pancakes on a plate and top with some kale, an egg and crumbled feta.
  11. 11 Finish with the roast squash pieces.

1 Review

  • Bably

    Good pancakes