Do you have picky eaters in the house? Here’s a pancake recipe that will give a new twist to regular pancakes – just add butternut squash to the batter and top with maple syrup. It’s a perfectly healthy breakfast treat for the family!
Mouth-Watering Butternut Squash Pancakes with Parma Ham and Plum Tomato
Ingredients:
1 Egg white, lightly beaten
1 teaspoon Maple syrup
1 teaspoon Rapeseed or vegetable oil
1/4 oz Whole meal flour
2 1/4 oz Low fat natural yogurt
4 3/4 oz Peeled butternut squash
Pinch of Cayenne pepper
Pinch of Baking powder
Rapeseed or vegetable oil spray
Filling:
1 teaspoon Maple syrup
1 teaspoon Finely chopped fresh thyme
Balsamic vinegar
10 1/2 oz Baby plum tomatoes
Preparation:
Preheat the oven to 350°F/Gas Mark 4. To make the pancakes, halve the butternut squash and discard the seeds. Cut and chunk the flesh and spread out on a non-stick baking tray. Roast for 15 to 20 minutes or till tender but not colored.
Utilizing a hand-held electrical blender or a food processor, blend the squash together with the yogurt, oil, cayenne paper, maple syrup and baking powder inside a large bowl till smooth. Beat in the flour, then fold in the egg white.
Lightly spray oil on to a non-stick frying pan and heat till just smoking. Cook a level tablespoon of the butter till bubbles seem to appear on the surface. Flip through and cook for additional 1 to 2 minutes. Remove from the pan and keep warm. Repeat this procedure with the remaining butter. You will need three pancakes per serving.
Meanwhile, preheat the grill till hot. Halve the tomatoes, place inside a large bowl together with the thyme, vinegar, and maple syrup and gently mix them. Grill on a non-stick baking tray for four minutes. Add the ham to the edges of your tray and grill for two minutes or until crispy.
To serve, layer the pancakes together with the tomatoes and top it using the ham. Drizzle over the cooking juices.
* Serves 4.
