Sweet squash pancakes

Sweet squash pancakes

Total: 1 hr | Active: 30 min.
Nutritional value / piece: 202 kcal
, Fat: 6 g
, Carbohydrate: 31 g
, Protein: 6 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g white flour
¼ tsp salt
3 tbsp coarse cane sugar
¾ tsp cinnamon
1 tsp baking powder
2 fresh eggs, beaten
2 dl milk
1 tsp ginger, finely grated
200 g sliced squash, coarsely grated


clarified butter for frying
1 dl birnel (pear syrup)
40 g hazelnuts, roasted, coarsely chopped
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How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the baking powder, then make a well in the centre. Whisk the eggs, milk and ginger, mix into the flour, add the squash, continue to mix until the batter is smooth. Cover and leave to stand for approx. 30 mins.


Heat a little clarified butter in a non-stick frying pan. Reduce the heat, pour enough batter into the pan to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, cook for approx. 1 min., cover and keep warm. Plate up the pancakes, drizzle with the pear syrup, garnish with nuts.

Good to know
Tip: Dust the pancakes with icing sugar just before serving.

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