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.
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Serves
4
Butternut Squash
Self Raising Flour
Egg
Rosemary
Parmesan
Bacon
Honey
Whole Milk
Salt
Black Pepper
Olive Oil
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Serves
4
Butternut Squash
Self Raising Flour
Egg
Rosemary
Parmesan
Bacon
Honey
Whole Milk
Salt
Black Pepper
Olive Oil
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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!
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