Cozy and spicy pancakes made with mashed butternut squash.
By Erica Kastner of Buttered Side Up.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- 1 cup Butternut squash puree (see note)
- 4 tablespoons Butter, melted and cooled, plus extra for pan or griddle
- 4 tablespoons Maple syrup
- 1-½ cup Whole milk
- 2 large eggs
- 2 cups All purpose flour
- 4 teaspoons baking powder
- ¼ teaspoons Baking soda
- 2 teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Ginger
- ⅛ teaspoons Cloves
- ½ teaspoon Salt
Preparation
In a large bowl, whisk together the squash purée, butter, maple syrup, milk, eggs and vanilla. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add the dry ingredients to the wet ingredients and whisk until combined. The batter may still be lumpy, which is fine.
Preheat a skillet or cast iron griddle over medium-low heat. Melt a little butter in the pan. Add 1/4 cup balls of batter to the hot skillet. Fry until the edges of the pancakes are dry and the center is bubbly. Flip and cook until fully cooked. Repeat with the rest of the dough.
Serve with butter and pure maple syrup. Makes 20-24 pancakes.
Note: To make the butternut squash puree, poke a few holes in a whole butternut squash. Place on a rimmed baking sheet and bake at 400°F for 1 hour. Let cool until easy to handle. Cut in half and scrape out seeds and stringy bits. Put the flesh in a food processor and puree until completely smooth. Add a little water if your squash is really dry.
