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.
PATTYPAN SQUASH PANCAKES
A savory side dish using pattypan squash. My family can't wait every year until the squash are ripe and these cheesy little pancakes start showing up on their dinner plates. Crisp and flavorful, you can't eat just one! Keep in warm oven to 275 degrees F (135 degrees C) until ready to serve.
Provided by Candice
Categories Side Dish Vegetables Squash
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 10.6 g, Cholesterol 48.7 mg, Fat 5.7 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 255.2 mg, Sugar 0.6 g
SAVORY BUTTERNUT SQUASH PANCAKES
This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it's own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it's a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup.
Provided by Josie Adams
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
- Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
- Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
- Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.2 g, Cholesterol 98 mg, Fat 4 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 1.1 g, Sodium 1037.5 mg, Sugar 12.7 g
SPICED SQUASH PANCAKES
Plain yogurt mixed with chopped fresh cilantro is delicious alongside these savory pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 178 g, Fat 7 g, Fiber 3 g, Protein 7 g, SaturatedFat 1 g
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
SPAGHETTI SQUASH PANCAKES
These savory little Pancakes are great with a little salt, pepper, sour cream and even apple sauce for a side dish, appetizer or even brekfast dish. They remind me of potato pancakes, except without the starch.
Provided by Johnney
Categories Low Protein
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160.4, Fat 10.7, SaturatedFat 6.4, Cholesterol 27.7, Sodium 199.2, Carbohydrate 12.6, Fiber 0.2, Sugar 0.1, Protein 4.7
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!
SWEET POTATO AND SQUASH PANCAKES
Make and share this Sweet Potato and Squash Pancakes recipe from Food.com.
Provided by Oolala
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to only 200°F.
- Spray griddle or 10 inch skillet with nonstick cooking spray; add oil.
- Heat griddle over medium heat or to 375°F.
- Mix remaining ingredients.
- For each pancake, spoon a scant 1/3 cup batter onto hot griddle; flatten slightly.
- Cook about 5 minutes on each side or until golden brown.
- Place cooked pancakes on ungreased cookie sheet, and keep warm in oven while cooking remaining pancakes.
SPAGHETTI SQUASH PANCAKES
These healthy pancakes are creamy and lightly sweetened. You would never guess that the secret ingredient is spaghetti squash!
Provided by Arlyn Osborne
Categories Breakfast
Time 35m
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- Add spaghetti squash and eggs to a food processer and pulse until smooth.
- Transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. Stir with a fork until combined.
- Heat butter in a nonstick skillet over medium heat. Scoop batter onto the skillet, about ½ cup per pancake. Add blueberries on top of the batter. Cook 5-7 minutes per side.
- Serve with maple syrup.
SPAGHETTI SQUASH PANCAKES
Yield 6-8 as a side dish or ap
Number Of Ingredients 7
Steps:
- Directions Separate the strands of the cooked spaghetti squash. Add flour and cheese. Mix well, using a couple of forks. Melt 1 Tbs. butter in a large skillet over medium-high heat. Spoon 1/4 C. squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Continue until you've used all the squash mixture. Use additional butter if necessary. Sprinkle with salt and pepper and serve with sour cream. Note: For a different taste, saute the squash pancakes in olive oil.
CHICKPEA PANCAKES WITH LEEKS, SQUASH, AND YOGURT
Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.
Provided by Alison Roman
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high.
- Add leek, season with kosher salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool.
- Wipe out skillet and reserve.
- Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/2 cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.
- Heat 1 1/2 tablespoons oil in reserved skillet over medium-high. Add batter by the 1/4-cupful to make 4 pancakes, gently flattening to about 1/4" thick. Batter should spread easily-if it doesn't, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.
- Do ahead: Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.
CRISPY SUMMER SQUASH PANCAKES
F&W's Kay Chun makes her delicate, lightly spicy latkes with grated summer squash instead of potatoes. Slideshow: More Squash Recipes
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour and baking powder and season with salt and pepper. Mix gently just to combine.
- In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 3 minutes. Flip the pancakes, add 1 tablespoon of the oil and cook until golden and crisp, 2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.
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.
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