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
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.
