Mini butternut squash pancakes with plum tomatoes and Parma ham recipe
for the pancakes
130 g (4 3/4 oz), peeled weight, butternut squash
60 g (2 1/4 oz) 0% fat natural yoghurt
1 tsp maple syrup
pinch of cayenne pepper
1 tsp rapeseed or vegetable oil
pinch of baking powder
10 g (1/4 oz) wholemeal flour
1 medium egg white, lightly beaten
rapeseed or vegetable oil spray
60 g (2 1/4 oz) 0% fat natural yoghurt
1 tsp maple syrup
pinch of cayenne pepper
1 tsp rapeseed or vegetable oil
pinch of baking powder
10 g (1/4 oz) wholemeal flour
1 medium egg white, lightly beaten
rapeseed or vegetable oil spray
for the filling
300 g (10 1/2 oz) baby plum tomatoes
2 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp finely chopped fresh thyme
4 thin slices Parma ham, all visible fat removed
2 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp finely chopped fresh thyme
4 thin slices Parma ham, all visible fat removed
method
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. To make the pancakes, halve the peeled butternut squash and scoop out the seeds. Cut the flesh into chunks and spread out on a non-stick baking tray. Roast for 15 - 20 minutes, or until tender but not coloured.
3. Using a hand-held electric blender, blend the squash with the yoghurt, maple syrup, cayenne, oil and baking powder in a large bowl until smooth, or use a food processor. Beat in the flour, then fold in the egg white.
4. Spray a non-stick frying pan lightly with oil and heat until just smoking. Pour in a level 1 tbsp of the batter and cook until bubbles appear on the surface. Flip over and cook for a further 1 - 2 minutes. Remove and keep warm. Repeat with the remaining batter. You will need 3 pancakes per serving.
5. Meanwhile, preheat the grill to hot. Halve the tomatoes, place in a large bowl with the vinegar, maple syrup and thyme and gently mix. Transfer to a non-stick baking tray and grill for 4 minutes. Add the Parma ham to the edges of the tray and grill for 2 minutes, or until crispy.
6. To serve, layer the pancakes with the tomatoes and top with the Parma ham. Drizzle over the cooking juices.
2. To make the pancakes, halve the peeled butternut squash and scoop out the seeds. Cut the flesh into chunks and spread out on a non-stick baking tray. Roast for 15 - 20 minutes, or until tender but not coloured.
3. Using a hand-held electric blender, blend the squash with the yoghurt, maple syrup, cayenne, oil and baking powder in a large bowl until smooth, or use a food processor. Beat in the flour, then fold in the egg white.
4. Spray a non-stick frying pan lightly with oil and heat until just smoking. Pour in a level 1 tbsp of the batter and cook until bubbles appear on the surface. Flip over and cook for a further 1 - 2 minutes. Remove and keep warm. Repeat with the remaining batter. You will need 3 pancakes per serving.
5. Meanwhile, preheat the grill to hot. Halve the tomatoes, place in a large bowl with the vinegar, maple syrup and thyme and gently mix. Transfer to a non-stick baking tray and grill for 4 minutes. Add the Parma ham to the edges of the tray and grill for 2 minutes, or until crispy.
6. To serve, layer the pancakes with the tomatoes and top with the Parma ham. Drizzle over the cooking juices.
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