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.