I really am lucky that I married Kevin. There aren't a whole lot of guys out there who would be ok with (and even excited about) breakfast when I announced these "butternut squash pancakes." But my husband is a trooper and he dove in fork first. We both really enjoyed these pancakes.
The butternut squash puree is so similar to pumpkin with a bit more sweetness, that no sugar is needed! With an abundance of butternut squash in the "cellar" and leftover puree in the fridge I thought these pancakes would be the perfect addition to a Friday morning brunch. I'm so glad I was right. ;)
Note: I recommend making these pancakes after using squash puree for another recipe such as this pie or butternut squash soup.
Butternut Squash Pancakes
recipe adapted from Tasty Kitchen
serves 4
Ingredients
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1-1/2 cups non fat milk (I used Soy Milk)
1/2 cup butternut squash puree*
1 whole egg
1-1/2 Tbsp canola oil
Directions
to make the butternut squash puree:
Preheat oven to 400 degrees. Wash butternut squash and place on a plate. Microwave 2 minutes or until just soft enough to run a knife through. Cut squash in half lengthwise. Place cut side down on a baking sheet and add a small amount of water. Bake for 20-30 minutes or until fork tender. Remove from oven and let cool completely--1 hour.
Scrap out the seeds of the squash and discard. Using a spoon, scoop out the flesh of the squash, getting as close to the skin as possible without breaking through. Spoon into a food processor. Process until pureed and smooth. (I didn't need to add water, but you can if the squash isn't moving in the food processor.)
to make pancakes:
In a large bowl, combine the dry ingredients and whisk to combine. In a small bowl whisk together the milk, pumpkin, eggs and oil. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over-mix. The batter will be thick! Ladle batter in desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the tops. Cook another few couple of minutes and remove from griddle.
Serve with butter, syrup and an extra sprinkle of cinnamon!
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