Changing the brunch game forever, these pancakes are the business. Buy all of the ingredients here with CHOP CHOP, Sainsbury’s home delivery app!
Maple syrup also works a treat with this dish.
Cooking Time (includes preparation time): 40 Minutes
400g of Butternut Squash Slices - £1.00
250g of Self Raising Flour - £0.45
2 Eggs - £0.89
1 Bunch of Rosemary - £0.70
80g of Parmesan - £1.80
8 Rashers of Bacon - £2.00
Clear Honey - £0.99
350ml of Whole Milk - £0.60
Total Cost – £8.43 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Add butternut squash slices to a tray. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes.
Once the butternut squash is soft, remove from the oven. Add to a mixing bowl and mash it up. Sieve in 250g of self-raising flour. Mix it together with a fork. Add 350ml of whole milk, bit by bit. It will be a bit lumpy, don’t worry.
Crack in an egg, add 60g of grated Parmesan and 1 1⁄2 teaspoons of chopped rosemary. Season with salt and pepper and mix together. It should be a nice & thick consistency. If you need to, add a bit more flour.
Get your bacon frying in a pan. Once it is cooked, remove from the pan and keep the fat in there!
Add two ladles of your pancake batter to the pan. Cook for 3-4 minutes on each side.
Stack up your pancakes, add the bacon, squeeze on some honey, sprinkle on some Parmesan and get stuck in!