I’m continuing my adventure into the land of sweet vegetable recipes. And since I still have a lot of squash puree, I will make it the focus of this recipe too.
I usually make pancakes or waffles for breakfast on the weekend. So of course I thought I would add a little to the batter. For once I find the taste of the squash more pronounced, but not unpleasant. In fact, it’s quite good! And believe me, the kids loved the pancakes, sprinkled with powdered sugar or brushed with maple syrup. An interesting recipe that is a bit out of the ordinary, it’s worth a try!
- 250 g flour
- 250 g squash purée
- 2 eggs
- 450 ml milk (of your choice)
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon gingerbread spices
- 1 teaspoon cinnamon
- 1 tablespoon neutral oil (e.g. grape seed)
- 1 pinch salt
- melted butter (for the pan)
- In a bowl, beat the eggs with the sugar.
- Add the oil. Mix well to obtain a homogeneous paste, then add in the pumpkin puree.
- Add the other dry ingredients (flour, baking powder, bicarbonate and spices)
- Dilute progressively with the milk, until you obtain a fluid and homogeneous paste.
- Heat a pan and grease it with a little butter.
- Drop-in 1/4 cup (60 mL) of batter. Cook for 1 to 2 minutes. When batter begins to bubble on top and sides begin to dry, pancake is ready to be flipped. Cook for 1 min on the second side.
- Then repeat the process with the remaining dough.
- Serve with the topping of your choice: powdered sugar, maple syrup, jam, whipped cream…