Tried and tested in Pengreep’s kitchen!
200g self-raising flour
1 tsp baking powder
1 handful of sage leaves, finely chopped
25g butter, melted and cooled, plus a knob extra
2 tbsp olive oil
250g butternut squash, peeled, deseeded and cubed
100g Cornish Yarg, crumbled
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.