Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash pancakes with butternut yogurt sauce. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Butternut squash pancakes with butternut yogurt sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Butternut squash pancakes with butternut yogurt sauce is something which I’ve loved my entire life.
These butternut squash pecan pancakes are made with lots of warm spices and butternut squash, plus they're topped with pecans and maple syrup. Here is how you cook it. Ingredients of Butternut squash pancakes with butternut yogurt sauce Great recipe for Butternut squash pancakes with butternut yogurt sauce.
To get started with this recipe, we must first prepare a few ingredients. You can have butternut squash pancakes with butternut yogurt sauce using 19 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash pancakes with butternut yogurt sauce:
- Take [Dry Ingredients]:
- Take 125 g flour
- Make ready 1/4 tsp salt
- Prepare 1 tsp baking powder
- Make ready 1/4 tsp baking soda
- Prepare 1 Tbsp sugar
- Take dash cinnamon
- Get dash nutmeg
- Prepare [Wet Ingredients]:
- Make ready 150 g mashed butternut squash
- Get 1 egg
- Get 130 ml milk
- Prepare 1/4 tsp cider vinegar
- Make ready 5 drops vanilla essence, optional
- Make ready [Butternut Squash Yoghurt Sauce]:
- Make ready 4 Tbsp mashed butternut squash
- Get 1-2 tsp sugar
- Get 3-4 Tbsp plain yoghurt
- Make ready Other: Butter for topping
We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes to life through. Line large rimmed baking sheet with foil. Let cool and scoop out all flesh, discarding the shells.
Steps to make Butternut squash pancakes with butternut yogurt sauce:
- Before starting, prepare the mashed butternut squash (you need about 1/4 of a whole squash). Peel the squash, cut into smaller chunks and steam it until soft enough to mash (about 10 minutes). Mash and let it cool down for a few minutes in a bowl. Set aside 3-4 Tbsp squash for the yoghurt sauce if making.
- Combine dry ingredients in a bowl and mix well.
- Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined.
- Mix the the dry ingredients into the wet ingredients.
- Heat a frying pan or griddle on medium low. Grease with a little vegetable oil or melt some butter in the pan. Pour in one ladle of batter per each pancake. When the top becomes bubbly, flip the pancake over.
- Cook the other side another minute or so until golden brown, then remove to a warm plate. Repeat cooking the batter until all pancakes are cooked (about 6 in total). You can keep the finished pancakes warm by keeping them covered in a warm oven.
- For the butternut squash yogurt sauce: Mix together 3 or 4 Tbsp mashed butternut squash, with 3-4 Tbsp plain yogurt. Adjust the sweetness by mixing in some sugar.
- Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :)
This is best done the night before, or do in advance and freeze. Moist and fluffy gluten-free butternut squash pancakes. These delightful hotcakes are warmly-spice, naturally sweet, and taste like fall! Weeks ago, when I went on a squash-roasting bender, I had leftover butternut squash that was just dyyyyyying to be pancake-d. Meaning, I was dying for pancakes.
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