Butternut Squash and Blueberry Pancakes

Butternut Squash and Blueberry Pancakes

You can't beat pancakes for brunch, especially ones as tasty as these!

Ingredients
  • 250g butternut squash
  • 150g blueberries
  • 280g plain flour, sieved
  • 6g baking powder
  • 1g salt
  • 60g golden caster sugar
  • 260ml milk
  • 2 large free range eggs
  • 30g butter, melted

Method (Makes 16 approx.)

  1. Spiralize the butternut squash with the Thin noodle blade. Cut the strands into 3-4cm pieces.
  2. In a bowl add the eggs, milk and butter, whisk well. In a separate bowl, sieve the flour and baking powder then add the sugar and salt. Add the milk and whisk well. Pass the mixture through a fine sieve to get rid of any lumps.
  3. Add the butternut squash and blueberries and refrigerate for 20 minutes.
  4. To cook, heat a little oil in a pan and cook for about 3-4 minutes on each side until they are golden brown.