Squash Pancakes Recipes

BUTTERNUT SQUASH PANCAKES

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.

PATTYPAN SQUASH PANCAKES

Steps:

• Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.

BUTTERNUT SQUASH PANCAKES RECIPE BY TASTY

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!

SQUASH PANCAKES

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.

SQUASH PANCAKES WITH FIG SYRUP

Steps:

• Using a vegetable juicer, juice the squash and reserve the pulp. (You should have about 1/2 cup of pulp and 1/2 cup of juice.) Place the squash pulp in a medium mixing bowl and sprinkle with the flour. Using your fingers, gently squeeze the pulp and flour together until just blended. Gently stir in the squash juice and apple juice until just blended.
• In a large bowl, whisk the egg whites to a very soft peak. Add the fig syrup and whisk to a medium-firm peak. Gently fold 1/3 of the egg whites into the batter base to lighten it, being careful not to fully incorporate the egg whites. Gently fold the lightened batter back into the egg whites. Again, be careful not to fully incorporate the mixture. (The more gently you treat the egg whites, the higher the batter will rise.)
• Heat a 12-inch non-stick saute pan over a medium heat until hot. With a paper towel dipped in the oil, lightly oil the pan. Working in batches, spoon about 2 tablespoons of the batter into the pan, to form as many 2 to 3-inch round cakes as will fit, and cook until just set. Gently turn the cake over and finish cooking, about 1 1/2 to 2 minutes. The cakes will be very soft. Repeat with the remaining batter.
• To serve: Shingle the cakes on heated plates. Place a quenelle of creme fraiche against each serving of cakes and drizzle with fig syrup. Sprinkle each plate with Indian maple sugar.

SPAGHETTI SQUASH PANCAKES

Steps:

• Add flour& cheese to the strands of the cooked spaghetti squash.
• Mix well, using a couple of forks.
• Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
• Spoon 1/4 cup squash mixture into prepared skillet.
• With a fork, press to form an evenly thick cake.
• Repeat to fill skillet.
• Cook cakes until bottoms are lightly browned, turn over and brown second side.
• Continue until you've used all the squash mixture (keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).
• Use additional butter or oil as necessary for cooking.
• Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.

SPICED SQUASH PANCAKES

Steps:

• Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
• Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.