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Butternut Squash Pancakes with Maple Butter

From: www.saveur.com
MAKES ABOUT 2 DOZEN

FOR THE MAPLE BUTTER:
1 stick unsalted butter, softened
3 tsp. maple syrup
? tsp. salt
½ tsp. cinnamon (optional)
FOR THE PANCAKES:
2 cups all purpose flour
2 tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
¾ tsp. cinnamon
? tsp. nutmeg
½ tsp. salt
¾ cup cooked and pureed butternut squash
1 ¼ cup milk
¼ tsp. cider vinegar
2 eggs
½ 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.

Pumpkin Pancakes

From: www.saveur.com

1¾ cups flour
3 tbsp. sugar
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
½ tsp. kosher salt
¼ tsp. ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
½ cup milk
2 eggs, lightly beaten
6 tbsp. canola oil
Butter and maple syrup, for serving

In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.

Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Using a ¼-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.Log in or register to post comments