Butternut Squash Pancakes

Savory-sweet pancakes filled with caramelized butternut squash, diced apple, and Greek yoghurt, finished with a drizzle of honey.

Cook Time

20 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tsp

Brown Sugar

Dairy

2
units

Egg

30
ml

Milk

10
g

Butter

knob, for frying

3
tbsp

Greek Yoghurt

Fruits

0.25
unit

Apple

cored and diced

GrainsCereals

100
g

Plain Flour

Other

1
tsp

Honey

to drizzle

Vegetables

50
g

Butternut Squash

Steps

Mix the eggs, 100g flour, and 30ml milk together to create a smooth batter.
Melt butter in a small frying pan and ladle in batter to form a pancake.
Cook the pancakes until golden on both sides and repeat until the batter is finished.
Melt more butter in the pan and sauté 50g squash and 1/4 diced apple until softened.
Add 1 tsp brown sugar to the pan and allow the mixture to caramelise.
Remove fruit mixture from heat and stir in 3 tbsp Greek yoghurt.
Divide the yoghurt mixture among the pancakes and serve.