Savory Butternut Squash Pancakes
Savory Butternut Squash Pancakes requires about 35 minutes from start to finish. This recipe makes 4 servings with 224 calories, 6g of protein, and 9g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. A mixture of cream, flour, saigon cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a morn meal.
Instructions
Hydrate shallots with hot water in a small bowl, 5 to 10 minutes.
Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
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.
Mix sour cream, vanilla extract, and maple syrup together in a bowl.
Serve atop the squash pancakes.