Butternut Squash, Walnut, Pear & Blue Stilton Pancakes


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Makes 8


For the Batter

  • 150g plain Flour
  • 5g salt
  • 3 large eggs
  • 375ml milk

For the Filling

  • ½ butternut squash, peeled, de-seeded and cut into 1cm cubes
  • 2 tbsp vegetable oil
  • 2 conference pears, cored and cubed
  • 12 walnuts, broken into chunks
  • 100g blue stilton, broken into chunks


To make the pancake batter, sieve the flour and salt into a large bowl. Make a well in the centre and add the eggs and half of the milk, whisking until you have a smooth batter. Whisk in the remaining milk until fully incorporate. Place in the refrigerator to chill for at least half an hour, while the filling is made. 

For the filling place the butternut squash in a half size roasting with the oil, and shake to fully coat the squash.

2, 3, 4 & 5 Oven AGA: Place the roasting dish on the third set of runners in the Roasting Oven for 30-35 minutes until the squash is roasted.

Remove the tray from the oven and add the pear and walnuts 

2, 3, 4 & 5 Oven AGA: Place the roasting dish back on the third set of runners in the Roasting Oven for 5-10 minutes until the pear has begun to soften and the walnuts have slightly roasted.

Place the filling in the simmering oven to keep warm while the pancakes are being fried.

Heat a large non-stick frying pan on the boiling plate for about 1 minutes, add a little butter and allow to melt, carefully wipe the excess around the pan with a piece of kitchen roll. Spoon a ladle of pancake mixture into the hot pan and allow the mixture to run around the pan to form a pancake. Once it has set, loosen at the edges and turn with a palette knife or spatula.

When both sides have been cooked through, transfer to a plate covered with foil and place in the simmering oven to keep the pancakes warm while the remaining mixture is cooked.

When all the pancakes have been cooked, spoon some of the filling into each of the pancakes and roll.

Serve warm

By Alexandra Dibble

AGA Rangemaster Group Home Economist

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