INGREDIENTS
- 1 Butternut Squash, peeled and chopped
- 6-8 garlic cloves, 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
- Butter, for greasing
- 225g soft, fresh goats’ cheese
- 2 tbsp roughly chopped fresh mint and parsley, mixed
For the pancake batter
- 25g buckwheat flour
- 60g white plain flour
- Large pinch of salt
- 1/2 tsp easy-blend dried yeast
- 1 egg, seperated
- 75ml creme fraiche
- 100ml whole milk, warmed
- 15g butter, melted
To finish
- 4 soft poached eggs
- Sour cream, topped with chopped herbs
- Lime or Lemon wedges
METHOD
- Mix together all the dry pancake batter ingredients in a large bowl.
- 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 about 1 hour.
- In a clean bowl, whisk the egg white until stiff, then fold into the batter. Cover and leave for another hour.
- Meanwhile, preheat the oven to 200°C.
- 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 the preheated oven for 35-40 minutes until golden, then stir in the remaining apricot mixture.
- Heat a small non-stick frying pan and brush lightly with butter. Pour in about 2 tablespoons of the batter and swirl around the pan 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.
- Put 6 pancakes on an edged balking sheet and spread with goats’ cheese. Pop under a hot grill until golden.
- Spoon over the roasted butternut squash, then serve finished with the chopped herbs..