Squash pancakes with Apple Maple Syrup Sauce

Bonicelli Fresh Meal Delivery

These pancakes are the culinary equivalent of “Fall” to me. I always pair them with my Apple Maple Syrup Sauce. It has a touch of brandy and Minnesota maple syrup, which is the best! The sweet and savory combination is fabulous. As soon as I see apples and squash at the farmers’ market, my Butternut Squash Pancakes are on the menu.

They make a wonderful breakfast or light dinner. Don’t forget the bacon!

Note: Grating the onion is important. It distributes the flavor evenly.

Let’s get cooking!

Squash pancakes with Apple Maple Syrup Sauce
Author: 
Recipe type: Breakfast
 
I always pair them with my Apple Maple Syrup Sauce. It has a touch of brandy and Minnesota maple syrup, which is the best! The sweet and savory combination is fabulous. As soon as I see apples and squash at the farmers' market, my Butternut Squash Pancakes are on the menu.
Ingredients
  • 1 pound butternut squash (peeled, seeded, and coarsely grated) (4
  • cups)
  • 2 tablespoons onion (grated finely)
  • 1 large beaten egg
  • 2 tablespoons canola oil
  • ½ cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • canola oil (enough for ¼ inch in skillet)
Instructions
  1. Blanch grated squash in boiling water for 1 to 1½ minutes to soften. Remove to an ice bath. Drain on paper towels and put in medium-sized bowl. In a separate bowl combine onion, egg, and canola oil. Add to squash.
  2. Stir flour, baking powder, and salt together. Slowly add into the squash mixture.
  3. Heat oil over medium to medium-high heat in a medium -sized skillet until shimmering. Drop ¼ c. dollop of batter into the hot oil, flattening it into a pancake. Repeat, forming 3 to 4 pancakes. Cook, 3 to 4 minutes, until brown and set on the bottom; flip. Cook 2 to 3 minutes until brown. (It is important to not brown the pancakes too quickly; they need time to cook though to the center.)
  4. Drain on paper towels. Remove to plate and serve.

 

 

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