Squash and stilton pancakes make a delicious savoury pancake dish for pancake day or a weekend brunch!
Squash and stilton pancakes are perfect if you’re looking for a new pancake recipe to try this pancake day. Personally, we like to have as many pancakes as possible on pancake day, including dinner! This veggie savoury pancake is great as a quick main meal – and even better followed by a delicious dessert pancake… If you don’t fancy using stilton you could always try another cheese such as Feta or goat’s cheese. A garlic or herb flavoured one would also be delicious. For some extra crunch you could also garnish these squash and stilton pancakes with some toasted walnuts!
- Our ultimate pancake recipe
- 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.
Top tip for making Squash and stilton pancakes
Don't fancy Stilton? You could always use another cheese, such as feta or goat's cheese for these pancakes.