Savory Butternut Squash Pancakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon dried minced shallots (optional) |
1 tablespoon hot water |
1/2 cup all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon saigon cinnamon |
1/2 teaspoon freshly grated nutmeg |
2 eggs |
2 cups mashed, cooked butternut squash |
1 teaspoon vanilla extract |
1/4 cup dried currants |
1 teaspoon vegetable oil, or as needed |
1/2 cup fat free sour cream |
1 teaspoon vanilla extract |
1 teaspoon maple syrup |
Directions:
1. Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
2. 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.
3. 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.
4. Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.
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