Anytime is pancake time in my house but Shrove Tuesday is certainly a nudge to explore new pancake recipes. Here I have adapted one by Ottolenghi, from his book SHELF.
I am certainly adding this to my monthly recipe repertoire!
INGREDIENTS
600g butternut squash - peeled, deseeded and cut into rough 4 cm chunks
105 ml olive oil
1 red onion - halved and thinly sliced
6 garlic cloves - crushed
40 g fresh ginger - peeled and grated
1 green chilli - finely sliced
1 tsp garam masala powder
1 vine tomato - chopped
1 tsp cumin seeds
1 tsp black mustard seeds
120 g Greek style yogurt to serve - dairy free if required
Handful of fresh coriander - chopped with kitchen scissors
1 lime - cut into 4 wedges
PANCAKE MIX
8 eggs
90 g rice flour
90 g Greek style yogurt (dairy free if required)
150 ml oat milk
1/2 tsp ground turmeric
60 ml olive oil
HOW TO:
Preheat over to 220 C Fan - roast squash in 1 1/2 tablespoons oil, 100 ml water until sweet and browned - approx 40 mins
Meanwhile saute onion in oil and a little water for around 10 minutes. Once soft add chilli, ginger and garlic plus a little sea salt. Add garam masala, tomato and a further splash of water. Heat until the tomato is soft. Once cooked, add to the butternut squash and mix well, crushing the squash to make a mash. Re-heat when serving.
Make the pancake mixture by blending all the ingredients (other than the oil) in a blender or food processor.
Create a tempered oil by heating 3 tablespoons of olive oil in a small frying pan on a medium heat. Add cumin and mustard seeds and cook for 90 seconds.
Now prepared, its time to make the pancakes. Heat 1 tsp oil in a non-stick frying pan over a medium heat. Ladle around 65 g of pancake mixture into the pan. Swirl around to create an even base. Cook until nicely browned on each side.
Serve with a big dollop of butternut mash, yogurt and drizzle with the tempered oil. Scatter over the fresh coriander and prepare yourself for the taste sensation.