Katie's Musings

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Maple-Ginger Butternut Squash Pancakes

butternut squash pancakes

Scott and I have been craving pancakes the last few days, and tonight definitely felt like a breakfast-for-dinner kind of night. Then, when I saw this recipe for maple-ginger butternut squash, inspiration struck!

Maple-Ginger Butternut Squash Pancakes

(butternut squash puree recipe adapted from Epicurious)

  • 1 small butternut squash
  • 1/4 tsp. ground ginger
  • 3-4 tsp. pure maple syrup
  • 1/2 tsp. cinnamon
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • dash of salt
  • 1/2 cup light brown sugar
  • 2 cups water
  • 1 egg

Preheat a 400-degree oven. Cut the butternut squash in half, remove the seeds, and put in a shallow dish. Bake in the oven for about 45 minutes (it may need more or less time, depending on the size of the squash). Let the squash cool, and then scoop out the flesh. Mash it up with a fork, and stir in the maple syrup, ginger, and cinnamon.

In a separate bowl, mix the flour, sugar, salt, baking powder, and baking soda. Then stir in 1 cup of the butternut squash puree, the egg, and the water.

Cook the pancakes as desired (I used an electric griddle at about 350 degrees). Top with some of the maple-ginger butternut squash puree and pure maple syrup.



January 20, 2010 Posted by | food, recipes | , , , , | 2 Comments