Roasted Butternut and Italian Sausage Pancakes

Name: Roasted Butternut and Italian Sausage Pancakes with Whipped Feta Dressing
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 15 Grams of Fresh chives; 100 Grams of Plain flour; 1 Piece of Organic Eggs; 200 ML of Whole milk; 100 ML of Water; 0 Tsp of Salt; 0 Tsp of Black pepper; 1 Tbsp of Olive oil; 400 Grams of Italian sausage; 600 Grams of Butternut squash; 1 Tbsp of Olive oil; 0 Tsp of Salt; 0 Tsp of Black pepper; 2 Grams of Cumin powder; 50 Grams of Feta cheese; 170 Grams of Natural yogurt; 2 Grams of Garlic powder; 0 Tsp of Salt; 0 Tsp of Black pepper; 20 Grams of Rocket

with Whipped Feta Dressing

Elevate Pancake Day with crepe style savoury pancakes!

55 Reviews

Cals 1091 · Prot 61 · Carbs 85 · Fat 56

Family Friendly

50 min

Roasted Butternut and Italian Sausage Pancakes with Whipped Feta Dressing

Elevate Pancake Day with crepe style savoury pancakes!

55 Reviews

Cals 1091 · Prot 61 · Carbs 85 · Fat 56

Family Friendly

Ingredients

Pancake Batter

Fresh chives

15 Grams

Plain flour 10*11*

100 Grams

Organic Eggs 5*

1 Piece

Whole milk 4*

200 ML

Water

100 ML

Salt

0.3 Tsp

Black pepper

0.3 Tsp

Olive oil

0.5 Tbsp

Filling

Italian sausage 10*

400 Grams

Butternut squash

600 Grams

Olive oil

0.5 Tbsp

Salt

0.3 Tsp

Black pepper

0.3 Tsp

Cumin powder

2 Grams

Whipped feta dressing

Feta cheese 4*

50 Grams

Natural yogurt 4*

170 Grams

Garlic powder

2 Grams

Salt

0.3 Tsp

Black pepper

0.3 Tsp

To serve

Rocket

20 Grams

Allergens

*10 Wheat, *11 Gluten, *5 Eggs, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4562 / 1091
Fats (g)	55.5
of which saturated (g)	7.4
Carbohydrates (g)	85
of which sugars (g)	18.1
Fibers (g)	7.3
Proteins (g)	61
Salt (g)	7.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make batter

Finely chop a handful of chives.
Add the flour to medium sized bowl.
Whisk in the egg, milk and measured water.
Season with salt and pepper and add the chives.
Allow to stand at room temperature while preparing the filling.

Tip! Adding water to the batter delivers a lighter pancake.

2 Roast butternut

Preheat oven to 220°C/200°C fan.
Peel, deseed and cut the butternut squash into small cubes.
Tumble onto a lined baking sheet and coat with a drizzle of olive oil, salt, pepper and cumin powder.
Roast for 20 min.

3 Cook sausage

Meanwhile, slice the sausages lengthwise and peel away the casing.
Discard the casing.
Chop the sausage meat into bite-sized pieces.
Add the sausage to the tray of butternut after the 20min.
Roast together for 5-10 min further.

4 Make pancakes

Heat a non-stick frying pan over medium-high heat and swirl around a small drizzle of oil.
Cover the bottom of the pan thinly with the pancake batter.
Allow it to cook for 2-3 minutes before flipping over with a spatula.
Cook for 2-3 more minutes until golden.
Transfer to a plate. Cover to keep warm.
Continue, until the pancake batter is used.

5 Prepare dressing

Using a whisk, whip together the feta and yogurt.
Add a pinch each of garlic powder, salt and pepper to taste.

6 Serve

Serve each Pancake with a dollop of Whipped Feta Dressing and a helping of Roasted butternut and Italian Sausage meat.
Top with a handful of washed rocket
Enjoy!