Butternut Squash Pancakes

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Step 1.

Preheat oven to 180°C/356°F.

Step 2.

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

Step 3.

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.

Step 4.

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.

Step 5.

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

Step 6.

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

Step 7.

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

Maple syrup also works a treat with this dish.

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