Buckwheat Pancakes with Goats’ Cheese and Sweet Roasted Squash

Name: Buckwheat Pancakes with Goats’ Cheese and Sweet Roasted Squash
Prep time: 60 min
Cook time: 60 min
Cuisine: British
Ingredients: 1 butternut squash, peeled and chopped; 6-8 garlic cloves, thinly sliced; 1 tbsp pine nuts; 4 tbsp Bonne Maman Apricot Conserve; 2 tbsp olive oil; 2 tbsp lemon juice; 4 tbsp fresh orange juice; a knob of butter, for greasing; 225g soft, fresh goats’ cheese; 2 tbsp mixed fresh mint and parsley, roughly chopped; For the pancake batter:; 25g buckwheat flour; 60g strong plain white flour; a large pinch of salt; ½ tsp easy-blend dry yeast; 1 free-range egg, separated; 75ml crème fraîche; 100ml whole milk, warmed; 15g butter, melted

Ready in: 60 mins +

Gluten Free‏

Goats' cheese and roasted butternut squash make for a delightful savoury pancake dish that can be eaten at any time of day!

Buckwheat Pancakes with Goats’ Cheese and Sweet Roasted Squash Recipe: Veggie

Ingredients
Method

Ingredients:

1 butternut squash, peeled and chopped
6-8 garlic cloves, thinly sliced
1 tbsp pine nuts
4 tbsp Bonne Maman Apricot Conserve
2 tbsp olive oil
2 tbsp lemon juice
4 tbsp fresh orange juice
a knob of butter, for greasing
225g soft, fresh goats’ cheese
2 tbsp mixed fresh mint and parsley, roughly chopped

For the pancake batter:

25g buckwheat flour
60g strong plain white flour
a large pinch of salt
½ tsp easy-blend dry yeast
1 free-range egg, separated
75ml crème fraîche
100ml whole milk, warmed
15g butter, melted

method:

Mix together all of the dry pancake ingredients in a large bowl.
In a separate bowl, whisk the egg yolk and crème fraîche into the milk, then beat this into the dry ingredients to form a thick batter. Cover and leave in a warm place for one hour.
Whisk the egg white until stiff, fold into the batter, cover and leave for a further hour.
Preheat the oven to 200C/400F/Gas 6.
Put the squash, garlic and pine nuts in a roasting tin. Whisk together the conserve, olive oil, lemon juice and orange juice, then stir half the mixture into the squash and garlic. Roast the veg in the preheated oven for 45 minutes, or until golden, then stir in the remaining apricot mixture.
Heat a small, non-stick frying pan, and lightly brush with butter. Swirl in about two tablespoons of batter to make a thin layer that's about 10cm round. Cook for 40 seconds before flipping and cooking for a further 40 seconds on the other side. Tip your pancakes onto plate, and keep them warm while you continue with the rest of the batter.
Put the pancakes on a baking tray, and spread with goats' cheese. Pop the tray under a hot grill, until the cheese is golden. Spoon over the roasted butternut squash, and serve finished with chopped herbs.

Print Recipe www.bonnemaman.co.uk/