BUTTERNUT SQUASH PANCAKES
Butternut squash always inspires me to get cooking in the fall. Maybe it's because it has butter in its name?
Categories breakfast
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, whisk squash puree, butter, maple syrup, milk, eggs, and vanilla. In a small bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and whisk just until combined. The batter may still be lumpy, which is fine.Preheat a cast iron skillet or griddle over medium-low heat. Melt some butter in the skillet. Add scoops of 1/4 cup of batter to the hot skillet. Fry until the edges of the pancakes are dry and the center bubbles. Flip and cook until done all the way through. Repeat with remaining batter. 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. Allow to cool until easy to handle. Slice in half and scrape out the seeds and stringy bits. Scoop the flesh into a food processor and puree until completely smooth. Add a little water if your squash is really dry.
CINNAMON-NUTMEG BUTTERNUT SQUASH PANCAKES!
Make and share this Cinnamon-Nutmeg Butternut Squash Pancakes! recipe from Food.com.
Provided by shadowplaycupcake
Categories Breakfast
Time 30m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the squash in a microwave and blend until smooth, creating the pureé.
- Sift dry ingredients.
- Mix wet ingredients.
- Add dry mixture to wet mixture.
- Cook like you would a regular pancake!
MASHED CINNAMON BUTTERNUT SQUASH
To the uninitiated, winter squash can be a bamboozling vegetable. Sure, it tastes delicious, but being so hard and often so funny-looking, it's a bit intimidating whole. The first time I got one home, I felt like I was working with a tree stump. How was I going to get to all of that delicious flesh in the middle? Machete? Chainsaw? Actually, a good sharp chef's knife is all you need, and if you don't want to go there, most supermarkets now sell precut squash. I don't mind the work, because of the wonderful reward-a succulent, sweet, yum-alicious treasure that, when pureed and roasted, tastes like candy. Really! If you've ever worked with a pumpkin, taking on squash isn't all that different. Only there's no trick here, just treat. (Personally, I'm a fan of cutting squash in half lengthwise then prebaking it so I can easily scoop out the middle, but that's just me.)
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the squash with the olive oil, cinnamon, ginger, and 1/4 teaspoon of salt until the squash is well coated, then spread it in a single layer on the prepared pan. Roast for 25 to 30 minutes, until soft and tender.
- Transfer the squash to a food processor, add the maple syrup, nutmeg, and a pinch of salt, and process until smooth and creamy. Do a FASS check. If you think it needs a little extra punch, try adding 1 teaspoon of fresh lemon juice.
- If you don't feel like dealing with a butternut squash, replace it with 3 carrots and 3 parsnips, chopped into 1-inch pieces.
- Store in an airtight container in the refrigerator for 3 days.
- (per serving)
- Calories: 160
- Total Fat: 7.2g (1.1g saturated, 5g monounsaturated)
- Carbohydrates: 25g
- Protein: 2g
- Fiber: 4g
- Sodium: 155mg
SQUASH PANCAKES
These are savory pancakes and my favorite way to eat summer squash. I could eat a whole batch myself.
Provided by Chele B
Categories Vegetable
Time 25m
Yield 12 pancakes, 2-6 serving(s)
Number Of Ingredients 8
Steps:
- combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
- NOTE: when doubling recipe, do not double salt.
BUTTERNUT SQUASH PANCAKES RECIPE BY TASTY
Inspired by Curaçaoan pumpkin pancakes, these butternut squash pancakes bring you the perfect balance of fluffiness and butternut squash flavor.
Provided by Chris Rosa
Categories Breakfast
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10-15 minutes while you prepare the pancake batter, then drain well.
- In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
- Let the batter rest for 15-30 minutes at room temperature.
- Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3-4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3-4 minutes. Remove the pot from the heat and keep warm until ready to serve.
- Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
- Serve the pancakes warm with the toasted pecan maple syrup on top.
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 98 grams, Fat 38 grams, Fiber 9 grams, Protein 13 grams, Sugar 42 grams
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