Squash, goat’s cheese & rosemary pancakes recipe | Good Food

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 rosemary sprig, finely chopped
• 1 egg
• 300ml milk
• 25g butter melted and cooled, plus a knob extra
• 2 tbsp olive oil
• 250g butternut squash peeled, deseeded and cut into small cubes
• 100g vegetarian goat's cheese crumbled into small pieces
• handful pumpkin seeds rocket salad and onion chutney, to serve