Mini Butternut Squash Pancakes with Plum Tomatoes and Parma Ham

mini butternut squash pancakes with plum tomatoes and parma ham

Mini Butternut Squash Pancakes with Plum Tomatoes and Parma Ham

No ratings yet
Calories: 567


  • 4 3/4 oz peeled weight butternut squash
  • 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
  • 1/4 oz wholemeal flour
  • 1 medium egg white lightly beaten
  • rapeseed or vegetable oil spray

for the filling

  • 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


  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • 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.
  • 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.
  • 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.
  • 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.
  • To serve, layer the pancakes with the tomatoes and top with the Parma ham. Drizzle over the cooking juices.
Calories: 567 kcal
Carbohydrates: 48 g
Protein: 35 g
Fat: 26g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 1438 mg
Potassium: 1471 mg
Fiber: 7 g
Sugar: 30 g
Vitamin A: 2584 IU
Vitamin C: 52 mg
Calcium: 193 mg
Iron: 4 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating