Cooked butternut squash is sweet and super tender, making it the perfect mix-in for pancakes. (Sweet potato is a fine substitute.) Top these breakfast beauties with sweet maple butter. This recipe originally appeared with Leah Koenig's story One Ingredient, Many Ways: Winter Squash.
FOR THE MAPLE BUTTER:
- 1 stick unsalted butter, softened
- 3 tsp. maple syrup
- 1⁄8 tsp. salt
- 1⁄2 tsp. cinnamon (optional)
FOR THE PANCAKES:
- 2 cups all purpose flour
- 2 tbsp. sugar
- 2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 3⁄4 tsp. cinnamon
- 1⁄8 tsp. nutmeg
- 1⁄2 tsp. salt
- 3⁄4 cup cooked and pureed butternut squash
- 1 1⁄4 cups milk
- 1⁄4 tsp. cider vinegar
- 2 eggs
- 1⁄2 tsp. vanilla
- Unsalted butter or cooking spray, for frying
Make the maple butter: Stir together all ingredients in a medium bowl until well combined. Transfer to a serving dish if desired and set aside. Extras can be stored, covered in the fridge.
Make the pancakes: in a medium bowl mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt: set aside. In a large bowl,whisk together squash, milk, vinegar, butter, eggs and vanilla. Add drymixture to wet and stir until just thick and combined (lumps are okay atthis point).
Heat a pan or griddle over medium-low heat; melt a little butter to thebottom or coat lightly with cooking spray. Ladle approximately 1⁄4 cup batter into the pan for each pancake and cook until the undersides are brownand the tops are lightly speckled with bubbles. Flip pancakes and cook until undersides are browned.
Serve immediately topped with maple butter, or keep pancakes warm on a baking sheet in a 200-degree oven until you finish cooking the rest.