- 2 eggs
- 100g/3½zoz plain flour
- 30ml/1¼fl oz milk
- knob butter, for frying
- 50g/1¾oz butternut squash
- ¼ apple, cored and diced
- 1 tsp brown sugar
- 3 tbsp Greek yoghurt
- honey to drizzle
- Mix the eggs, flour and milk together to make a pancake batter.
- Melt some butter in a small frying pan. When hot put in a ladle of the batter to make a pancake. Cook until golden on both sides. Repeat until the mixture has been used up.
- Melt a little more butter in the pan and sauté the butternut squash and the apple until soft.
- Add the brown sugar and allow to caramelise.
- Remove from the heat and stir in the Greek yoghurt.
- Spoon the yoghurt mixture equally between the pancakes and serve.