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
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!
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.
CINNAMON BAKED BUTTERNUT SQUASH
Sweet, Simple and Easy! The cinnamon and butter flavor is outstanding. A great vegetable side dish which goes well with any meal. Another way to get your vitamins and also have a colorful plate.
Provided by Seasoned Cook
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut squash lengthwise and scrape all seeds out.
- Line a baking dish with regular or release tinfoil. Place squash in dish with peeling facing up.
- Bake in a 350 degree oven for 30 minutes.
- Turn squash over and pour melted butter over both pieces. Sprinkle with cinnamon. Continue baking for another 30 minutes.
- Enjoy!
Nutrition Facts : Calories 461.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 186.4, Carbohydrate 67.3, Fiber 12, Sugar 12.5, Protein 6
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