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1 shallot, finely diced
1 garlic clove, finely diced
butter, for frying
250g butternut pumpkin, peeled, deseeded and finely grated
2 eggs
150g flour
275ml milk
2 tbsp fresh basil, parsley or cress, chopped
Herbs, to garnish
2 tbsp grated cheese, goats' cheese

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat 1 tbsp of butter in a frypan. Add the shallot and garlic and cook for 1-2 minutes. Add the pumpkin, and cook until the liquid has evaporated. Season with salt, ground black pepper and nutmeg. Set aside to cool.

To make the dough, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with the milk and flour. If necessary, add a little more milk. Leave to rest for approx. 20 minutes and then fold in the egg whites, pumpkin mixture (reserving 2 tbsp) and the basil, parsley and watercress.

Heat butter in a non-stick pan and drop one-quarter of batter into the pan. Fry on each side for 1-2 minutes until golden brown. Remove from the pan and cover with foil to keep warm. Repeat, in batches, with the remaining batter.

Sprinkle the remaining pumpkin mixture among each pancake. Fold over each pancake and garnish with the herbs and goats’ cheese.