James Martin’s savoury fritters make a great brunch item and have the fluffiness of American pancakes
Prep:15 mins
Makes about 8
200g self-raising flour1 tsp baking powder1 rosemary sprig, finely chopped1 egg300ml milk25g butter, melted and cooled, plus a knob extra2 tbsp olive oil250g butternut squash, peeled, deseeded and cut into small cubes100g vegetarian goat’s cheese, crumbled into small pieceshandful pumpkin seeds, rocket salad and onion chutney, to serve
STEP 1Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.STEP 2Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little. Remove batter from the fridge, add the goat’s cheese and squash, then carefully fold everything together.STEP 3Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.
