Instructions

1. 1

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

   
   

2. 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.

   
   

3. 3

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

   
   

4. 4

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

   
   

5. 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.

   
   

6. 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.

   
   

7. 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.

   
   

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

Serves 6

Total time required 1 hr 20 mins

• Preparation time: 15 mins
• Cooking time: 1 hr 5 mins
• Other time: Allow two hours for the batter to rest.