I was given a round of tangy, crumbly sheep cheese which I knew I would devour in a few days if left unattended. Mixing it with the sweet oven-roasted butternut squash and smokey oak-roasted tomatoes made a very tasty filling for plain pancakes, sat on a bed of spinach.
You could use sundried tomatoes just as well if you can’t get oak roasted ones.
Ingredients (serves 2 – 3)
For the pancakes:
160g plain flour
150 ml water
150 ml milk
1/2 tsp salt
Generous knob of butter
For the filling:
150g soft, crumbly cheese, e.g. sheep’s or goats cheese
approx. 50g oak-roasted tomatoes
1 tbsp oil from the tomatoes, or olive oil
1 tbps parsley, very finely chopped
1 butter nut squash, chopped into cubes
50g cheddar or other hard cheese
To serve: 2 bunches of spinach leaves
Make your pancake batter: mix the water and milk in a jug. Sift the flour into a large bowl and crack in the egg. Add a little of the milk liquid to form a paste. Carry on adding liquid, whisking as you go until you have a smooth batter. Melt the butter and stir into the batter. Leave to stand for 30 mins or so.
Crumble the cheese into a bowl, then add the tomatoes and the tablespoon of oil, and the parsley. Mash a little with a fork. If it looks very dry, add some more oil.
Heat a large, non-stick frying pan and melt a little butter in it. When the pan is nice and hot, add half a ladel full of the batter and tilt the pan about so that it forms a thin layer over the bottom of the pan. Cook until browning, then flip with a spatula and do the other side. Set aside on a plate and do the rest – you should end up with a stack of around 6 pancakes.
Spoon some of the cheese mix into the centre of the pancake, and add some butter nut squash. Fold up two side of the pancake, then the other two sides so you have a parcel.
Sprinkle over the cheese and cook for around 15 mins at 180 degrees until the cheese has melted and is bubbling.
Steam the spinach and chop finely. Share between plates and place the pancakes on top. Serve immediately!