Buckwheat Pancakes with Goats’ Cheese and Sweet Roasted Squash
Buckwheat Pancakes with Goats’ Cheese and Sweet Roasted Squash
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  • 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
  1. Mix together all the dry pancake batter ingredients in a large bowl.
  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 about 1 hour.
  3. In a clean bowl, whisk the egg white until stiff, then fold into the batter. Cover and leave for another hour.
  4. Meanwhile, preheat the oven to 200°C.
  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 the preheated oven for 35-40 minutes until golden, then stir in the remaining apricot mixture.
  6. 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.
  7. Put 6 pancakes on an edged balking sheet and spread with goats’ cheese. Pop under a hot grill until golden.
  8. Spoon over the roasted butternut squash, then serve finished with the chopped herbs.