Butternut Squash and Quinoa Hotcakes

Butternut Squash and Quinoa Hotcakes

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Soups and starters

Can be made with these products:

Ingredients

300g Butternut Squash 

100g Quinoa 

Salt (to taste)

135g Flour 

1 tsp Baking Powder 

185g Milk (semi skimmed) 

1 Egg 

2 tbsp Butter (unsalted, melted)

45g Yoghurt (natural, low fat) 

¼ tsp Cayenne Pepper (ground) 

¼ tsp Paprika (ground) 

½ tsp Coriander (ground) 

4 Spring Onions 

2 tbsp Fresh Coriander (chopped) 

4 tbsp Rapeseed Oil 

TO SERVE

120g (20g each) Sour Cream 

Fresh Coriander (to taste)

120g (20g each, optional) Pancetta cubed 

Serves: 6 (12 hotcakes)

Prep Time: 10-15 mins

Cooking Time: 35 mins

Difficulty: Medium

Equipment: Metal Masher Pro and Whisk

Method

  1. Preheat the oven to 130°C.
  2. Cut the squash in half and then scoop out the seeds with a spoon. Cut the squash into 2cm cubes and steam until easily broken with a fork – about 20 minutes.
  3. Rinse the quinoa under cold water, and then add it to a pan with 300ml of cold water and a pinch of salt.
  4. Bring to a boil on a high heat, then reduce the heat and leave to simmer for 10-15 minutes until the water is just absorbed and the germ has released – do not over cook as it will be too soggy. Once the quinoa is fluffy, take it off the heat and leave to cool.
  5. Sieve the flour, baking powder and ground spices together in a large bowl and reserve.
  6. Attach the Large Holed Screen to the Masher Pro attachment and connect that to the hand blender and purée the squash using the Turbo function.
  7. Remove the coriander from the stalk, chop both ends off the spring onions and then finely chop both.
  8. Take 100g of the quinoa and mix it with 150g of the squash purée, then stir in the chopped spring onion and coriander.  Reserve the rest of the squash for another use.
  9. Attach the Whisk attachment to the hand blender,  add the milk, yoghurt, eggs and melted butter into the beaker.
  10. Gradually whisk the milk mixture into the flour bowl using a medium speed.
  11. Then fold the squash and quinoa mix into the batter, with a spatula.
  12. Heat a tbsp of oil over a medium to high heat in a non-stick frying pan (you need a tbsp per batch of 3 hotcakes).
  13. Use a spoon or small ladle to pour batter onto the pan, creating a 6-7cm diameter circle.
  14. Use a teaspoon to spoon on some of the reserved quinoa onto each hotcake – do not press down.
  15. Cook the hotcakes for 3-4 minutes on each side and then reserve inthe oven whilst the rest are cooked.
  16. If you have any quinoa left, save it for a salad or add to the side of this dish.

TO SERVE

  1. In a small frying pan, sauté the pancetta over a high heat for 3-5 minutes.
  2. Finely chop the coriander.
  3. Place a hotcake onto each plate, spoon on 2 tbsp of sour cream on each and spoon some pancetta on top, place a second hotcake on top of the sour cream and finish by sprinkling the chopped coriander over the hotcakes followed by a few pieces of pancetta.

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