Sunday, January 18, 2015

Saaaa-weet! Squash Pancakes

Sliding over ice patches to collect our winter farm share has been fun!
We'll spare you the celery green pancakes, though. Instead, we've roasted a local squash that's been chillin' in our basement.

The boys were ccccrrrraaazzzyyyy for these flapjacks. Roasted butternut squash is already second to candy- see what happens when we add a little butter & syrup . . .

Saaaa-weet! Squash Pancakes
adapted from The Roasted Root
serves 4

2/3 c roasted butternut squash, mashed (great use of leftovers!)
1 egg, lightly beaten
1-1/4 c unsweetened milk of choice
2 t pure maple syrup
1 t pure vanilla extract
1 c flour of choice (we used 1/2 oat flour)
1 t baking powder
¼ t sea salt
1 t cinnamon
1/8 t allspice

"Make room for me!"

For serving:
Plain yogurt
Chopped walnuts
pure maple syrup

In a mixing bowl, whisk together the butternut squash, egg, milk, maple syrup, and vanilla extract (wet ingredients).
In a separate bowl, stir together the flour, baking powder, salt, cinnamon, and allspice (dry ingredients).
Pour the dry ingredients into the bowl with the wet ingredients and gently stir to combine until any lumps are out.
Heat a large skillet over medium with enough oil to coat the surface.
Pour a scant 1/4 cup of pancake batter on the hot skillet and cook about 2 minutes, until the sides have firmed up and air bubbles rise to the surface. Flip and cook an additional 1 to 2 minutes, or until cooked through. Repeat with remaining batter.
Serve pancakes with yogurt, maple syrup, chopped nuts, and/or butter.

Just think of what's possible when you start the day with a stack of
Saaaa-weet Squash flapjacks . . .

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