Butternut Squash and Stilton Pancake Filling
400g butternut squash (unpeeled and cubed)
100ml vegetable stock
Dice the unpeeled butternut squash and fry in the oil until golden.
Add the vegetable stock, cover and simmer for 10 mins or until tender. Remove from the heat and drain off the liquid.
Stir in the roughly chopped watercress and Stilto and let the cheese begin to melt.
Fill your pancakes or wraps.
Follow this link for the Low Fat Pancake Batter Mix
If you are after a sweet pancake have a look at our wholemeal pancakes!Create printer friendly PDF