Thursday, November 3, 2016

Sweet Acorn Squash Pancakes

Hello! Long time, no see. I just made something that even my woefully picky second child ate seconds of, so I wanted to share it with everyone. The toddler did ask for ketchup, which I interpreted as syrup, but more syrup didn't quiet the begging. I refused further requests but she ate it anyway, so I claim a win. Haha. I'm not going to inundate you with glorious pictures or a ramble about my life, so here goes the recipe!

Sweet Acorn Squash Pancakes

Yield: about 10 pancakes using 1/3c. batter


1 small acorn squash
2 eggs
1 tsp vanilla extract
1/2 tsp orange extract
approx. 3/4 c. milk

2 c. all purpose flour
1/2 c. sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground clove
(Amount of spices to taste)

Wash, dry, and cut up the squash into chunks.
Microwave, covered, for about 6 minutes.
Cool pieces briefly in ice water (or let cool), use a spoon to separate the flesh from the skin, and put flesh in a food processor. Puree.
Add the eggs and extracts and process until light and foamy.
In a stand mixer with whisk attachment, combine dry ingredients. Add in wet mixture and however much milk is needed to get desired batter thickness and mix just until combined.
On hot griddle, pour 1/3 c. batter per pancake and flip when bubbly and dry at the edge. Remove finished pancakes and serve hot with butter and syrup, or whatever you fancy. Enjoy!

Note: I have not tried with a large acorn squash, but I image a proportional increase in the other ingredients would work.