How to make Squash and Sage Pancakes
Pumpkin and squash are in abundance right now, and they’re definitely not just for carving into spooky faces. Make the most of these brilliantly versatile vegetables while they’re in season by turning them into soups, roasting them and adding to warm salads, curries or pasta sauces. We’d recommend choosing smaller varieties rather than the large ones that are grown for the Halloween market, they definitely taste better.
Squash and Sage Pancake Stack
We’ve used spelt flour in this recipe for its lovely nutty taste and texture; if you don’t have any feel free to substitute with plain flour.
Ingredients:
For the pancakes
200g spelt flour
50g plain flour
1 tsp baking powder
2 eggs
200ml milk
20g butter (melted) plus extra for cooking pancakes
Salt and pepper
For the topping
1 small squash or pumpkin (peeled, deseeded and chopped)
1 small onion (chopped)
1 clove garlic (chopped)
Handful fresh sage (torn)
2 tbs olive oil
100g mature cheddar (grated)
Dried chilli flakes to garnish
Method:
1. To make the squash puree preheat the oven to 220C / 200 Fan / Gas 7
2. In an ovenproof dish toss the squash or pumpkin in olive oil, season with salt and roast for about 20 minutes
3. In a small pan soften the onion and garlic in olive oil, add the cooked squash. Using a masher (or food processor) blitz the ingredients together until you have a puree. Season and set aside
4. To make the pancakes add the flours, baking powder and salt and pepper to a large bowl and stir together
5. Add the eggs and half the milk. Whisk together with a balloon whisk until you have a thick paste. Add the rest of the milk and the melted butter, whisk until the mixture can be poured. Add a little more milk if necessary
6. Melt a small knob of butter on a medium heat in a frying pan. Add a ladle full of batter for each pancake. Once little air bubbles start to appear on the pancake it’s time to flip it over and cook the other side. Continue until you’ve used all the batter
7. On each pancake spoon on some warmed squash puree, scatter with torn sage leaves, grated cheese and chilli flakes
Do you have any squash and pumpkin recipes?
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