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Buckwheat Pancakes with Goat's Cheese and Sweet Roasted Squash

Buckwheat Pancakes with Goat's Cheese & Sweet Roasted Squash

Brought to you by: Bonne Maman
    6 serving

Prep time:

Cook time:

Serves: 6

Pancakes are usually associated with sweet recipes, but these buckwheat pancakes are perfectly matched with creamy cheese and golden squash.
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Ingredients

  • 1 butternut squash , peeled and chopped
  • 8 cloves garlic, 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
  • 15g butter, melted for the pancake batter, plus 1 knob for greasing
  • 225g soft goat's cheese
  • 1 tbsp fresh mint , roughly chopped
  • 1 tbsp fresh parsley , roughly chopped
  • 25g buckwheat flour
  • 60g plain white flour
  • 1 pinch salt
  • ½ tsp dry yeast
  • 1 egg, separated
  • 75ml creme fraiche
  • 100ml whole milk

Method

Step 1

Mix together all the dry pancake ingredients in a large bowl.

Step 2

Whisk the egg yolk and creme fraiche into the milk in a separate bowl and beat into the dry ingredients to form a thick batter. Cover and leave in a warm place for 1 hour.

Step 3

In a clean bowl, whisk the egg white until stiff, then fold in the batter and cover and leave for a further hour.

Step 4

Preheat the oven to 200C/180C Fan/Gas 6.

Step 5

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 in a preheated oven for 45 minutes or until golden, then stir in the remaining apricot mixture.

Step 6

Heat a small, non-stick frying pan and brush lightly with butter. Put in about 2 tbsp of the batter and swirl around to make a thin layer, about 10cm round. Leave to cook for about 40 seconds before flipping and cooking for a further 40 seconds. Tip onto a plate and keep warm while you continue with the remaining batter.

Step 7

Put 6 pancakes on an edged baking sheet and spread with goat's cheese. Pop under a hot grill until golden. Spoon over the roasted butternut squash, then serve garnished with the chopped herbs.

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