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Squash, goats cheese & rosemary pancakes

Squash, goats cheese & rosemary pancakes Recipe

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 rosemary sprig, finely chopped
  • 1 egg
  • 300ml milk
  • 25g butter , melted and cooled, plus a knob extra
  • 2 tbsp olive oil
  • 250g butternut squash , peeled, deseeded and cut into small cubes
  • 100g vegetarian goat's cheese , crumbled into small pieces
  • handful pumpkin seeds , rocket salad and onion chutney, to serve
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