Butternut squash, goat's cheese and rosemary pancakes
Ingredients
200g self-raising flour
1 tsp baking powder
1 rosemary sprig finely chopped
1 egg
300ml milk
25g butter
2 tbsp olive oil
250g butternut squash, peeled, deseeded and cut into small cubes
100g vegetarian goat's cheese, crumbled into small pieces
Handful pumpkin seeds
Method
1. Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.
2. Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little. Remove batter from the fridge, add the goat's cheese and squash, then carefully fold everything together.
3. Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden.
Pancakes with roasted rhubarb and vanilla crème fraîche
Ingredients
For the pancakes
55g/2oz plain flour
Pinch salt
1 free-range egg
140ml/5fl oz milk
Oil for frying
For the Rhubarb
450g pink rhubarb cut into 4cm pieces
85g caster sugar
3 tbsp honey
Finely grated zest and juice 1 orange
2 vanilla pods
4 pieces of stem ginger, cut into thin shards
For the vanilla crème fraîche
1 tsp icing sugar
200ml crème fraîche
Method
For the pancakes
1. Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl the. slowly pouring the liquid into the dry ingredients, whisk together until the batter is smooth. Set aside and leave 20 minutes.
2. To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot, drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallet knife.
For the rhubarb and crème fraîche
1. Heat over to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of orange juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
2. Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of orange zest.
3. Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then, slowly pouring the liquid into the dry ingredients, whisk together until the batter is smooth. Set aside and leave for 20 minutes.
4. To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot, drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallet knife.
Don't have time to make your own this Shrove Tuesday? Pop into Six Storeys on Soho lobby bar all day for fresh crepes to go.
