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Michaella’s Beetroot & Butternut Savoury Pancakes

Name: Michaella’s Beetroot & Butternut Savoury Pancakes
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 4 servings
Ingredients: 300 g Roasted butternut squash; 150 g Self-raising flour; 2 Eggs; 300 ml Unsweetened almond milk; 1 tbsp Dried chilli flakes; 1/2–1 packet Halloumi; Olive oil; Baby salad leaves; Roasted butternut squash cubes; Toasted hazelnuts; Caramelised onion chutney; 1 Avocado; 1 Lime; Olive oil; 200 g Self-raising flour; 1 tsp Baking powder; 2 tbsp Beetroot powder; 1 Rosemary sprig; 1 Egg; 300 ml Milk; 100 g Goat’s cheese; 1 handful Pumpkin seeds; Butter; Olive oil

If you know me then you know I don’t have a sweet tooth at all and I’d always rather have a starter than a dessert — unless the dessert is cheese (in which case I’d rather have both). Pancake Day is awash with blueberries, syrups and refined-sugar-free stacks, but even the “healthy” versions can feel overwhelmingly sweet. So instead, here are two savoury batters — hearty enough for brunch, lunch or dinner (with leftovers for the next day too).

Prep

50m

Cook

40m

Total

1h 30m

Ingredients

Method

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For

4

M

I

Butternut Squash & Halloumi Batter

300

g

Roasted butternut squash, cubed

150

g

Self-raising flour

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Notes

I use regular self-raising flour, though this works just as well with other options. I tend to make a batch and keep them warm in the oven, serving in alternating layers. And if you add some toppings I think these are hearty enough for brunch, lunch or dinner (and if you make a big enough batch of batter, then leftovers for the next day too).

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Michaella’s Beetroot & Butternut Savoury Pancakes

If you know me then you know I don’t have a sweet tooth at all and I’d always rather have a starter than a dessert — unless the dessert is cheese (in which case I’d rather have both). Pancake Day is awash with blueberries, syrups and refined-sugar-free stacks, but even the “healthy” versions can feel overwhelmingly sweet. So instead, here are two savoury batters — hearty enough for brunch, lunch or dinner (with leftovers for the next day too).

Prep

50m

Cook

40m

Total

1h 30m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

Butternut Squash & Halloumi Batter

300

g

Roasted butternut squash, cubed

150

g

Self-raising flour

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.