Buckwheat Pancakes with Goat's Cheese & Sweet Roasted Squash
By Bonne Maman
Published on 19 April 2022
Pancakes are usually associated with sweet recipes, but these buckwheat pancakes are perfectly matched with creamy cheese and golden squash.Time and servings
1 hr 20 minsTotal time
6Servings
15 minsPrep time
1 hr 5 minsCooking time
Ingredients
- 2 tbsp of lemon juice
- 1 tbsp of fresh mint, roughly chopped
- 1 tbsp of fresh parsley, roughly chopped
- 8 cloves of garlic, thinly sliced
- 225 g of soft goat's cheese
- 1 butternut squash, peeled and chopped
- 4 tbsp of bonne maman apricot conserve
- 25 g of buckwheat flour
- 60 g of strong plain white flour
- 75 ml of creme fraiche
- 100 ml of whole milk
- 1 tbsp of pine nuts
- 2 tbsp of olive oil
- 4 tbsp of fresh orange juice
- 15 g of butter, melted for the pancake batter, plus 1 knob for greasing
- 1 pinch of salt
- 0.5 tsp of dry yeast
- 1 egg, separated
Method
Step 1
Mix together all the dry pancake ingredients in a large bowl.Step 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.Step 3
In a clean bowl, whisk the egg white until stiff, then fold in the batter and cover and leave for a further hour.Step 4
Preheat the oven to 200C/180C Fan/Gas 6.Step 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.Step 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.Step 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.