Mini Butternut Squash Pancakes with Plum Tomatoes and Parma Ham
Ingredients
- 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
Instructions
- 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