Description
Cozy, spicy pancakes made with butternut squash puree.
From Erica Kastner of Buttered Side Up.
Ingredients
- 1 cup Butternut Squash Puree (See Note)
- 4 Tablespoons Butter, Melted And Cooled, Plus Extra For The Skillet Or Griddle
- 4 Tablespoons Maple Syrup
- 1-½ cup Whole Milk
- 2 Large Eggs
- 2 cups All-purpose Flour
- 4 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 2 teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Ginger
- ⅛ teaspoons Cloves
- ½ teaspoons Salt
Preparation
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.
