Savory Butternut Squash Pancakes Recipes
SAVORY BUTTERNUT SQUASH PANCAKES
This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it's own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it's a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup.
Provided by Josie Adams
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
- 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.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.2 g, Cholesterol 98 mg, Fat 4 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 1.1 g, Sodium 1037.5 mg, Sugar 12.7 g
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