Friday, 12 June 2009

Butternut Squash Stuffed Pancakes



  • 2 butternut squashes, peeled, de-seeded and chopped into 2cm cubes

  • 4 tbsp olive oil

  • 2 courgettes, thinly sliced with both ends removed

  • 1 tin of tomatoes

  • 100g flour

  • 250ml milk

  • 1 egg

  • 25g butter



  1. Put the squash, oil, courgettes and tomatoes in a big frying pan or wok and heat over a gentle heat.

  2. Stir the squash mix frequently while making the pancakes. It should take about 30 minutes to cook fully, which is about how long the pancake making will take.

  3. Mix the flour and egg with half of the milk until you get a smooth paste.

  4. Add the rest of the milk and mix well.

  5. Heat a frying pan over a medium heat.

  6. Add a small amount of the butter to the pan and move it around so the pan is coated in melted butter.

  7. Ladle in a spoon of batter and tilt the pan to make sure it goes all around the pan.

  8. Leave to cook for a minute and then run a knife around the edge to make flipping it easier.

  9. Flip the pancake with a quick wrist action or by using a fish slice.

  10. Cook for another minute.

  11. Place on a plate and repeat these steps until all the batter is used up.

  12. Place a spoon of the butternut squash mixture in the center of each pancake and then fold over.


Serves 3 to 4.

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