200g self-raising flour
1 tsp baking powder
1 handful of sage leaves, finely chopped
1 egg
300ml milk
25g butter, melted plus a knob of butter
2 tbsp olive oil
Small handful spinach, finely chopped
250g butternut squash, peeled, deseeded and cubed
100g Cornish Yarg, crumbled

1. Over a medium heat, melt a knob of butter with a dash of oil, adding the
butternut squash. Cook until tender and leave to cool.

2. Mix flour, baking powder, sage and a good pinch of salt in a large bowl.
Make a well in the centre and whisk in the beaten egg, milk and a the butter to make a thick, smooth batter. Pop in fridge.

3. Mash the butternut squash with a fork and remove the batter from the fridge, add the Cornish Yarg, chopped spinach and squash, folding as you go.

4. Heat the oil and allow a ladleful of batter per pancake. Cook until bubbles cover the surface, then flip. Serve with salad and a fresh green apple.

Stay in Touch

Sign up to receive our news, recipes and stories