Squash Pancakes with Fig Syrup

Name: Squash Pancakes with Fig Syrup
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters apple juice; 710 milliliters 12 ounces butternut squash, peeled, seeded, and cubed (about; 118 milliliters cake flour (not self-rising); 59 milliliters creme fraiche; 2 larges egg whites; 1 Tbsp grapeseed oil; 2 Tbsps Indian maple sugar; 1 teaspoon fig or maple syrup, plus more to drizzle; 4 servings Salt and pepper

Squash Pancakes with Fig Syrup might be just the morn meal you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 215 calories, 5g of protein, and 7g of fat each. A mixture of egg whites, butternut squash, cake flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 39 minutes.

Instructions

Special equipment: Vegetable juicer, 12-inch non-stick saute pan

Ingredients you will need

Vegetable

Equipment you will use

Juicer

Frying Pan

Using a vegetable juicer, juice the squash and reserve the pulp. (You should have about 1/2 cup of pulp and 1/2 cup of juice.)

Ingredients you will need

Vegetable

Squash

Juice

Equipment you will use

Juicer

Place the squash pulp in a medium mixing bowl and sprinkle with the flour. Using your fingers, gently squeeze the pulp and flour together until just blended. Gently stir in the squash juice and apple juice until just blended.

Ingredients you will need

Juice

Squash

All Purpose Flour

Equipment you will use

Mixing Bowl

In a large bowl, whisk the egg whites to a very soft peak.

Ingredients you will need

Egg Whites

Equipment you will use

Whisk

Bowl

Add the fig syrup and whisk to a medium-firm peak. Gently fold 1/3 of the egg whites into the batter base to lighten it, being careful not to fully incorporate the egg whites. Gently fold the lightened batter back into the egg whites. Again, be careful not to fully incorporate the mixture. (The more gently you treat the egg whites, the higher the batter will rise.)

Ingredients you will need

Egg Whites

Base

Figs

Equipment you will use

Whisk

Heat a 12-inch non-stick saute pan over a medium heat until hot. With a paper towel dipped in the oil, lightly oil the pan. Working in batches, spoon about 2 tablespoons of the batter into the pan, to form as many 2 to 3-inch round cakes as will fit, and cook until just set. Gently turn the cake over and finish cooking, about 1 1/2 to 2 minutes. The cakes will be very soft. Repeat with the remaining batter.

Ingredients you will need

Cooking Oil