Pumpkin Pancakes with Chilli Fried Tenderstem® broccoli

Pumpkin Pancakes with Chilli Fried Tenderstem® broccoli

Looking for an autumnal brunch to impress? We’ve teamed up with food blogger Thinly Spread who has created this irresistible pancake recipe, a warming and comforting dish which uses Somerset goat’s cheese from her local area.

Preparation time

30 minutes

Cooking time

30 minutes

Serves

4

Dietary requirements

  • Nut free
  • Vegetarian

Method

  1. For the pancakes

    Combine all of the pancake ingredients (except the oil) in a blender or food processor. Blend together until you get a smooth batter

  2. Heat the oil in a frying pan and pour ¼ cup of the batter in

  3. Fry for a couple of minutes on each side until puffed up and browned on both sides

  4. Place cooked pancakes in the oven on a low heat to keep them warm while you make the rest of the pancakes (this mixture makes 12 small pancakes)

  5. For the cheese sauce

    Heat 50ml of the milk gently in a saucepan

  6. Chop the cheese and add it to the pan, heating it until the cheese melts

  7. When the cheese has melted, strain the sauce through a fine sieve to remove the rind

  8. Keep the sauce warm on a low heat, adding more milk if it is too thick

  9. For the Tenderstem® broccoli topping

  10. Steam the Tenderstem® broccoli for 5-8 minutes until tender. Drain.

  11. Heat the oil in a large frying pan, then add the Tenderstem® broccoli, chilli and garlic and fry for two minutes.

  12. To serve

    Stack three pancakes with a teaspoon of cheese sauce between each layer pour two teaspoons of cheese sauce over the pancakes and drizzle with chilli oil.