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Tomorrows Sweet and Savoury Squash Pancakes

Tomorrow’s Sweet and Savoury Squash Pancakes

  • Prep Time: 15min
  • Cook Time: 5min
  • Yield: 12 pancakes


  • 250 grams leftover roasted squash
  • 2 tablespoons parmesan cheese, grated
  • 1 cup milk
  • 150 grams flour
  • 1 large egg
  • 1 sprig rosemary
  • 1 teaspoon nutmeg
  • maple syrup to top


  1. Peel skins off of the squash. Mash into a large bowl with a fork.
  2. Remove rosemary from sprig and mix into the squash. Whisk in remaining ingredients until well blended.
  3. Heat oil in a non-stick pan. Using a ladle, add the mixture into pan. Cook 2 min on each side until golden and the edges are crisp. Stack them on a plate and keep warm at 150F low heat in the oven until ready to eat.
  4. Serve with a drizzle of maple syrup!