It's Butternut squash season! Let's celebrate with some yummy Butternut Squash Pancakes. Pick up the ingredients at the Mill City Farmers Market. :)
Ingredients for about a dozen 3-inch pancakes:
3/4 cup butternut squash, roasted and mashed
2 tablespoons pure maple syrup
4 tablespoons unsalted butter, melted
1 teaspoon cinnamon
a generous 1/4 teaspoon nutmeg
1 1/2 cups milk
2 cups all-purpose flour*
1 tablespoon baking powder*
a big pinch of kosher salt*
*If using self-rising flour, omit baking powder and salt
In a big bowl, whisk together the eggs, squash, maple syrup, butter, spices, and the milk.
In a separate, medium-size bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet, and gently blend with a spoon or a spatula. The batter will be lumpy.
Heat a skillet or griddle, and then spray it with non-stick spray. The pan is ready when a drop of water dances on the surface.
Ladle, by the 1/4 cupful, the batter onto the hot surface. When air bubbles appear on the batter, flip the cakes over and brown the other side.
If you are not going to serve the cakes right away, keep them warm in a 200°F oven. Serve hot, along with butter and a drizzle of pure maple syrup.