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

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Calories: 567

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
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