Savory Butternut Squash Pancakes

Name: Savory Butternut Squash Pancakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 473 milliliters mashed, cooked butternut squash; 1 teaspoon Saigon cinnamon; 59 milliliters dried currants; 2 eggs; 118 milliliters all-purpose flour; 1 teaspoon maple syrup; 1 teaspoons freshly grated nutmeg; 1 teaspoon salt; 118 milliliters fat free sour cream; 1 teaspoon vanilla extract; 1 Tbsp hot water

Savory Butternut Squash Pancakes might be just the morn meal you are searching for. This recipe serves 4. Watching your figure? This vegetarian recipe has 214 calories, 6g of protein, and 8g of fat per serving. If you have currants, vanillan extract, cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Hydrate shallots with hot water in a small bowl, 5 to 10 minutes.

Ingredients you will need

Shallot

Water

Equipment you will use

Bowl

Drain.

Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.

Ingredients you will need

Baking Powder

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Bowl

Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.

Ingredients you will need

Vanilla Extract

Currants

Shallot

Squash

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.

Ingredients you will need

Cooking Oil