Truly divine, these butternut squash pancakes have to be the best thing I have made since I started blogging! Today is Pancake day in the UK, I was looking for a different recipe than the norm. I have made two versions, a vegetarian one as in the pictures, or a chicken and bacon variety. Both topped off with layers of sweet chilli tomato sauce and tangy lime, mint yogurt. The flavour infusion is truly amazing.
In the UK we tend to have the sweet pancakes, made with a basic flour batter. They are usually coated with lemon and sugar, chocolate sauce or golden syrup. This is another version to try, you won’t be disappointed.
Another name for pancake day is Shrove Tuesday, it is the traditional feast day before the start of Lent, 40 days before Easter. It was from Saxon times when people used the opportunity to use up eggs and butter etc. before fasting over this period. Today it is a tradition that has stayed with us. Some faiths still do the fasting on the run up to Easter. But for most people this is a day to enjoy the wonders of pancakes, and enjoy Flipping them in the pan. Children particularly love the fun involved and the decadents of hot chocolate sauce poured over the simple, but delicious tasty things!
INGREDIENTS SERVES 4 Makes 12 small pancakes
- 350 grams of roasted butternut squash
- 1 bulb of garlic, left whole to be roasted with the squash, if not just one chopped finely clove of garlic
- few sprigs of fresh rosemary
- 1 tbsp. of cumin seeds
- 1 red chilli
- 1 large free range egg
- 300 ml semi skimmed milk
- 150 grams of self-raising flour
- Freshly nutmeg
- olive oil or low calorie spray oil
If you new to cooking I wouldn’t start this as your first recipe, its not really difficult to do though. The one thing I would say is to make this if you have had something cooking in the oven. Put a butternut squash in as well and roast it off, save some of the mixture to make these pancakes another day! Otherwise it becomes a bit of a long winded affair. But you won’t be disappointed. These are special pancakes.
(I was discussing them with my Husband, who agreed you could make them as a main course at a dinner party. Best of all they can be made in advance and kept warm in the oven, so you can just plate up when people sit down.)
Lets Get Cooking !
Take the roasted butternut squash and mash it up with a fork into a large bowl. Add the rosemary, cumin, salt and pepper. If you are making this from previously roasted squash, add 1 clove of chopped garlic to the squash also.
(I roasted mine especially for the recipe blog, so I put the herbs and spices onto the butternut squash before roasting, I also added the garlic bulb).
If you have a roasted garlic bulb, squeeze the little cloves out of the skins into the butternut squash. (Roasted garlic is much sweeter and mellow than raw garlic.)
Now put the egg, milk, nutmeg and flour into the bowl as well and give it a good whisk until smooth.
Take a large frying pan, add oil or spray oil. Put small ladle of the mixture into the pan, cooking it on each side until golden. Set aside in a warm oven whilst making the whole batch. Plate up and top with chilli!
Sweet Tomato & Chilli, Lime & Yogurt Sauce to follow in future Blog!
Have a Flipping Good Pancake Day!
Enjoy, any comments or questions please get in touch!