ON A COLD AUTUMN MORNING, nothing warms my soul like Butternut Squash Pancakes. Sure, the cakes are high in carbs. But they are also loaded with flavor. And fiber. And beta carotene. And what a soothing perfume! The batter — which I’m always tempted to drink — is infused with cinnamon, nutmeg, vanilla, and pure maple syrup. Ready for a taste?
Here’s the step-by-step recipe, followed by a printer-friendly, copy-and-paste version:
Beat the above ingredients with a wire whisk.
*If you have self-rising flour on hand, go ahead use it. Then you can omit the baking powder and salt.
As promised, here’s a printer-friendly, copy-and-paste version of the above deliciousness:
Butternut Squash Pancakes
Kevin Lee Jacobs/A Garden for the House
Ingredients for about a dozen 3-inch pancakes
3/4 cup butternut squash, roasted and mashed
2 tablespoons pure maple syrup
4 tablespoons unsalted butter, melted
1 teaspoon cinnamon
a generous 1/4 teaspoon nutmeg
1 1/2 cups milk
2 cups all-purpose flour*
1 tablespoon baking powder*
a big pinch of kosher salt*
*If using self-rising flour, omit baking powder and salt
In a big bowl, whisk together the eggs, squash, maple syrup, butter, spices, and the milk.
In a separate, medium-size bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet, and gently blend with a spoon or a spatula. The batter will be lumpy.
Heat a skillet or griddle, and then spray it with non-stick spray. (I heated my electric frying pan to 325°F.) The pan is ready when a drop of water dances on the surface.
Ladle, by the 1/4 cupful, the batter onto the hot surface. When air bubbles appear on the batter, flip the cakes over and brown the other side.
If you are not going to serve the cakes right away, keep them warm in a 200°F oven.
Serve hot, along with butter and a drizzle of pure maple syrup.
Think you’ll try these sinfully-delicious pancakes? You can let me know by leaving a comment. As always, I love to hear from you.
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