Squash and Turmeric Pancakes
Try these beautiful, fluffy pancakes are made from butternut squash! Served with either sweet or savoury toppings, they're a great, fun way to add more veg into your diet.
Substitute:
- No butternut squash? Try with pumpkin.
- Vegan? Swap the egg for a flaxseed egg. Mix 1 tbsp ground flaxseed with 3 tbsp of water and let sit for 10-15 minutes to thicken.
- No turmeric? Use cinnamon powder instead of the turmeric or ginger powder.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
130 g Plain flour
2 tsp Baking powder
1 tsp Turmeric
½ tsp Ground ginger
1 Egg (room temperature ) / Flax seed
½ Butternut squash
100 ml Milk of choice
Vegetable oil (for cooking)
Maple syrup
Recipe:
- Cook the butternut squash. Slice the butternut squash and cook it to a pan of boiling water for 10 minutes, or until tender. Take it out of the boiling water (don't throw the water away) and let cool for 5 minutes, then blend in a food processor along with the milk, until smooth.
- Put the butternut squash seeds in the boiling water from earlier, and simmer for 5 minutes. Drain them well and put them on a baking tray, season with cinnamon and roast at 180 C/160 fan/gas mark 4, for 5-8 minutes, until crispy.
- Make the pancake batter. Combine all dry ingredients together in a bowl, then whisk the egg and butternut squash mixture together in a separate bowl. Add the dry ingredients to the wet and stir until completely combined. Let the mixture sit for 5 minutes (this will help the pancakes rise).
- Heat a little oil in a pan, then scoop a serving of batter into it. Cook until little bubbles start to appear on the top of the pancakes, then flip and cook until the other side is browned and cooked through. Repeat the cooking process with the remaining batter. Serve with the crunchy seeds, and a drizzle of maple syrup.
How to store
Store the pancakes in the fridge for up to 3 days, or in the freezer for up to 3 months.
Leftovers
The butternut pancakes are delicious with both sweet and savoury toppings. Try serving them along our maple vanilla roasted plums. Another great serving option would be a sage beurre noisette. Simply cook a little butter until golden (it will have a nice nutty flavour), along with sage leaves and a clove of garlic.
