Sweet squash pancakes

Name: Sweet squash pancakes
Prep time: 30 min
Total time: 60 min
Yield: 10
Ingredients: 250 g white flour; 3 tbsp coarse cane sugar; 1 tsp baking powder; 2 fresh eggs; 2 dl milk; clarified butter; 1 tsp ginger; 200 g sliced squash; 40 g hazelnuts; 1 dl birnel (pear syrup); ¼ tsp salt; ¾ tsp cinnamon

breakfast Baking sweet

Total: 1 hr | Active: 30 min.

vegetarian

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Ingredients

for 10 pieces

Batter
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

Pancakes
	clarified butter for frying
1 dl	birnel (pear syrup)
40 g	hazelnuts, roasted, coarsely chopped

How it's done

Batter

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.

Pancakes

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.

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