Buckwheat Pancakes With Roast Butternut, Soft Red Onions Recipe

• 400 gm Butternut squash, cut into 5mm ( 1/4 inch) squares (13oz) Salt and freshly grnd black pepper
• 6 Tbsp. Extra virgin olive oil
• 300 gm Red onions, sliced into rings (10z)
• 4 Tbsp. Balsamic vinegar
• 100 gm Mascarpone, (3 1/2oz)
• 100 gm Self raising flour, (3 1/2oz)
• 100 gm Buckwheat flour, (3 1/2oz)
• 300 ml Lowfat milk, ( 1/2 pint)
• 1 med Size egg
• 2 Tbsp. Vegetable oil for frying

Directions