Name: Butternut Squash Pancakes
Total time: 40 min
Yield: 4
Ingredients: 400g Butternut Squash; 250g Self-Raising Flour; 2 Eggs; Bunch of Rosemary; 80g Parmesan; 8 Bacon Rashers; 4 Tsp Clear Honey; 350ml Whole Milk; Olive Oil

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.

Pancakes

Preheat oven to 180°C/356°F.

Chop the butternut squash and place on a tray. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes.

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.

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.

Get your bacon frying in a pan. Once it is cooked, remove from the pan and keep the fat in there!

Add two ladles of your pancake batter to the pan. Cook for 4 minutes on each side.

Stack up your pancakes, add the bacon, squeeze on some honey, sprinkle on some Parmesan and get stuck in! Enjoy!