Tried and tested in Pengreep’s kitchen!

200g self-raising flour
1 tsp baking powder
1 handful of sage leaves, 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 cubed
100g Cornish Yarg, crumbled

Method

Mix flour, baking powder, sage and a good pinch of salt in a large bowl.

Make a well in the centre and whisk in the beaten egg, milk and a little melted butter to make a thick, smooth batter.

Pop in fridge.

Over a medium heat, melt a knob of butter with a dash of oil, adding the butternut squash. Cook until tender.

Remove batter from the fridge, add the Cornish Yarg and squash, folding as you go.

Heat the oil and allow a ladleful of batter per pancake. Cook until bubbles cover the surface, then flip. Serve with salad and chutney.