Squash & sage pancakes

Serves

3 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Try these seasonal American style pancakes this Shrove Tuesday! Great with crispy bacon or crispy halloumi and a good drizzle of maple syrup over the top.

Ingredients

500g Crown Prince Squash (Peeled and cut into 1 inch chunks)
250g Self Raising Flour
1 tsp Baking Powder
2 Eggs
400ml Milk
Handful of Sage
Pinch of salt
Oil

To serve

Cooked Crispy Bacon or Halloumi
Maple Syrup

Method

Step 1.

Pre heat your oven to 180c. Add the squash to a baking tray, drizzle with a little olive oil and season with salt. Place in the oven for around 40 mins until the squash is soft and well cooked. Set aside to cool.

Step 2.

Once the squash is cooled, in a large bowl add the squash and mash until smooth. Finely chop the sage and add to the squash then add the eggs and mix with a whisk. Add the flour, baking powder and salt and mix again. Then pour in the milk and whisk again until smooth, until you have a thick batter.

Step 3.

Heat a large non-stick frying pan or cast iron skillet over a medium heat. Add a little oil, once the pan is hot, add the mixture a ladleful at a time to the pan, cooking in batches of 3. Cook on one side until lightly browned underneath then flip and cook the other side until the pancakes are cooked through.

Step 4.

Repeat the process until all the pancakes are cooked, adding a little oil between each batch. Keep them warm in the oven once you cook the remainder. Serve with your choice of topping and a good drizzle of maple syrup!