This veggie savoury pancake is great as a quick main meal – and even better followed by a delicious dessert pancake
- Our classic
- 400g (14oz) butternut squash
- 15ml (½ fl oz) olive oil
- 100ml (3½ fl oz) vegetable stock
- 50g (2oz) watercress
- 50g (2oz) Stilton
Dice the unpeeled butternut squash and sauté in the olive oil until golden.
Add the vegetable stock, cover and simmer for 10 mins or until tender. Remove from the heat, drain off the liquid.
Stir in the roughly chopped watercress and 25g Stilton. Season to taste.
Preheat the oven to 200°C (400°F, gas mark 6). Divide the mixture between four pancakes and place on an oiled baking sheet.
Scatter over the rest of the crumbled Stilton and bake for 15 mins or until crisp and golden. Serve hot.
Don't fancy Stilton? You could always use another cheese, such as feta, for these pancakes.