AuthorJustin GillamCategoryDifficultyBeginner

So easy & So tasty, perfect little afternoon snack, healthy breakfast idea, amazing with fresh berries, a savoury starter, would even be perfect to make little ones for a Canape & once the mix is made it will last in the fridge for a couple of days, just make sure you cover properly.
This recipe would be good if you had any left over Squash from another recipe or Pumpkin.
For this recipe you will need a baking tray, non-stick frying pan, mixing bowl, whisk, ladle & a Pallet knife that is it.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 300 ml milk
 250 g plain flour
 200 g squash puree
 2 large eggs
 10 g baking powder
 pinch of salt

1

To start pre heat oven to 160c, get a couple of those squash wrap in some tin foil, place on a baking tray in the oven & cooked until soft, set aside & cool.
Once cooled slice in half, scoop out seeds
You will be left with soft flesh of the Squash, scoop out & mash in your mixing bowl, now add all the other ingredients at the same time & whisk until smooth, if you have an electric whisk even better!

2

Now the best bit...!!!! preheat your frying pan with tablespoon vegetable oil, ladle the mix in to the centre of the pan, at this point its up to you how much & how big you want to go, if you go to big it might be challenge to flip over so it’s up to you.
Once a bubbles start to appear in the mix they are ready to be turned, once turned they will take the same time on the other side.

3

Make as many as you want, stack them, top them, freeze them, serve them with ice-cream, it’s up to you.
I've finished mine with summer berries and a little drizzle of honey perfect for the little man.
That’s it…Done... enjoy..

Ingredients

 300 ml milk
 250 g plain flour
 200 g squash puree
 2 large eggs
 10 g baking powder
 pinch of salt

Directions

1

To start pre heat oven to 160c, get a couple of those squash wrap in some tin foil, place on a baking tray in the oven & cooked until soft, set aside & cool.
Once cooled slice in half, scoop out seeds
You will be left with soft flesh of the Squash, scoop out & mash in your mixing bowl, now add all the other ingredients at the same time & whisk until smooth, if you have an electric whisk even better!

2

Now the best bit...!!!! preheat your frying pan with tablespoon vegetable oil, ladle the mix in to the centre of the pan, at this point its up to you how much & how big you want to go, if you go to big it might be challenge to flip over so it’s up to you.
Once a bubbles start to appear in the mix they are ready to be turned, once turned they will take the same time on the other side.

3

Make as many as you want, stack them, top them, freeze them, serve them with ice-cream, it’s up to you.
I've finished mine with summer berries and a little drizzle of honey perfect for the little man.
That’s it…Done... enjoy..

Roasted Squash puffed Pancakes

2 thoughts on “Roasted Squash puffed Pancakes

  1. What are the ingredients? Can’t see the list?

  2. Apologies, as you can see they are live now.

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