Ingredients

130g Glutafin Gluten Free Select Multipurpose White Mix
250ml whole milk
1 egg
1 tbsp vegetable oil for cooking
½ large butternut squash in 1cm cubes
1 onion – finely chopped
3 tbsp pesto
60g Goats cheese
50g grated Mozzarella
50g grated Cheddar
1 tbsp olive oil

Method

1. Preheat oven to 200°C/180°C/Gas 6.
2. Toss the chopped squash in 1 tbsp olive oil, place on a baking tray and bake in the oven for 20-25 minutes until soft and golden.
3. While the squash is cooking: Fry onion in 1 tbsp olive oil over a low heat until golden and caramelised, about 10 minutes, set aside.
4. Make the pancakes: Put all the ingredients for the batter in a jug and mix well.
5. Heat 1 tbsp of oil in a pan and spoon enough pancake batter in to cover the bottom. Swirl it around to coat the pan. After 1 minute or when the pancake starts to release at the edge, flip it over and cook the other side. Take out, keep warm and repeat with the rest of the batter (Makes 6).
6. When the squash is cooked, remove from the oven and mix with the onion and pesto.
7. To assemble: Take one pancake and place some squash filling in the middle, sprinkle over some goats cheese and mozzarella. Roll it up and fold in the ends like a parcel then place in an ovenproof tray.
8. Repeat with the other pancakes then sprinkle the remaining cheddar and mozzarella over the top.
9. Heat for about 15-20 minutes at 180°C/160°C/Gas 4 until the cheese has melted. Serve.