Butternut squash pancakes with sweetened ricotta, honey, hazelnuts and peaches

Serves 4

Prep time 45 minutes


200g Butternut squash, grated
200g Wholemeal flour
2 Eggs
1 level tsp Baking powder
100ml Milk
½ tsp Ground cinnamon
5 tsp Honey
400g Ricotta
50g Castor sugar
150g Roasted hazelnuts, roughly chopped
4 Ripe peaches, washed, pitted and each sliced into 10 wedges
Salt, As needed
4 Sprigs fresh mint
1 tsp Vegetable oil


Pop the butternut squash into a bowl and cover with a plate. Microwave at full power for 3 minutes.

In 2 bowls, separate the egg yolks from the whites. Whisk the whites till soft peaks form and set aside.

Combine the flour with the baking powder, cinnamon, and a small pinch of salt. Whisk the milk into the egg yolks with 2 tbsp of honey. Slowly add the wet ingredients to the dry, whisking to ensure incorporation. Stir in the cooked butternut squash.

Gently fold in the whipped egg whites.

Add the sugar to the ricotta and use an immersion blender to lightly aerate and combine.

Put the nonstick frying pan on a medium heat. Pour in the oil, swirl around and then wipe off. Pour ¾ ladle into the centre of the pan. Once the edges start to dry. Slide the spatula underneath and flip. Repeat for the remaining mix.

Divide the pancakes, peaches, and ricotta equally between 4 plates. Drizzle over the honey, scatter the hazelnuts and garnish with fresh mint leaves.