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–+ servings
Pancakes à la courge

SQUASH PANCAKES

Course: Breakfast & brunch
Keyword: Fall, Pancakes, Squash
Portions 6 people
Prep Time: 5 minutes
Temps de repos: 20 minutes
Print Recipe

Équipements

Ingredients

  • 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)

Instructions

  • 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...