Last weekend I had a delicious brunch at a friend’s of fried duck eggs, sauteed mushrooms, toast and banana pancakes. The pancakes were great because the banana was mashed into the batter. So this started me thinking about other ingredients that could be mashed into the batter. I just bought a coquina squash (shipped all the way from Argentina, hmmm) and thought this could be perfect because of its sticky texture. Coquina squashes are slightly sweeter and easier to peel (hallelujah!) than normal squashes.
What you need:
500g coquina squash
1 teaspoon salt
320g wholemeal flour
Makes 10 pancakes.
What you need to do:
1. Peel the squash and slice it into cubes.
2. Boil water in a pan and add the cubes of squash. Cook it until it is tender.
Whilst the squash is boiling you can prepare the batter.
3. Beat the eggs with the milk and salt and add the flour mixing well.
4. Melt 50g of the butter and add it to the squash. Mash the squash and butter together.
5. Add the squash to the batter and mix it in.
6. Melt a touch of butter on a low heat in a frying or pancake pan and pour batter onto it.
7. Keep the heat low and cook the batter. Once the bottom has cooked flip the pancake over to cook the other side. Repeat until you have finished the batter.
I served the pancakes with courgettes sliced and sauteed in olive oil, black pepper and garlic. I think it would be good to save some of the mashed coquina squash to place on top of the pancakes. Yummy and pretty!