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Buckwheat Pancakes with Goat's Cheese & Sweet Roasted Squash

Buckwheat Pancakes with Goat's Cheese & Sweet Roasted Squash

By Bonne MamanPublished on 19 April 2022Pancakes are usually associated with sweet recipes, but these buckwheat pancakes are perfectly matched with creamy cheese and golden squash.
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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.