Squash Flapjacks

I usually do not make pancakes for breakfast, mostly because crepes are less time consuming (and also delicious with Nutella :-)), but this recipe convinced me to change my weekend morning routine. Unfortunately, the only canned pumpkin at the grocery store was actually pumpkin pie filling and since I wanted to be able to control the spice mixture and the sugar, I picked a small squash as substitute. A pie pumpkin would have been a bit too much to tackle on a weekend morning just for a batch of pancakes 🙂

Ingredients (makes about 7):

  • 1/4 cup & 1 Tbsp squash puree
  • 1/2 cup & 1 Tbsp buttermilk
  • 2 eggs
  • 1 Tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/4 stick unsalted butter, melted
  • 10 Tbsps all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • vegetable oil
  • chopped walnuts and maple syrup for serving

Cut the squash into pieces, submerge in water in a microwave-proof bowl and microwave covered until the squash becomes soft (5-10min on high). 

Scoop out the squash and puree it using an hand blender. Depending on the size of the squash, you will probably end up with more puree than you need. You can freeze it and use it later to make more pancakes 🙂

Whisk together buttermilk, squash puree, egg yolks, sugar and vanilla. Add melted butter. Mix the dry ingredients together and then add it to the buttermilk mixture. Whip the egg whites until soft peaks form. Fold egg whites into the buttermilk batter. Brush a skillet lightly with oil and heat over medium heat. Pour 1/3 cup of the batter onto skillet and cook until bubbles form on top. Flip flapjacks and cook until the second side browns. Sprinkle with walnuts and serve with maple syrup.

These turned out very tasty and are perfect for a fall breakfast. They are not very sweet so you do need the extra sweetness from the maple syrup, but who would eat pancakes without maple syrup anyways 😉

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