Squash pancakes

breakfast
Total: 40 min. | Active: 40 min.
vegetarian

These delicious fluffy pancakes are made using squash puree, which makes them light, airy and utterly irresistible. How about making them for breakfast? You can flavour them however you like – spice mixes containing cinnamon, cloves and nutmeg work particularly well. The "hidden" squash in the batter is a great way to encourage kids to enjoy vegetables: it has a mild, naturally sweet flavour and makes the pancakes especially fluffy and appetizing. You can top them with anything you like – they go wonderfully with all kinds of fruit. And if you're not a fan of maple syrup, they also taste great with honey or jam.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 16 pieces

Batter
250 g white flour
1 tsp salt
60 g cane sugar
½ tsp bourbon vanilla powder
2 tsp baking powder
1 tsp sodium bicarbonate
1  egg
4 dl milk
250 g pumpkin puree
2 tbsp oil
Pancakes
2 tbsp clarified butter
40 g butter, cut into 4 pieces
4 tbsp maple syrup
2 tbsp hazelnuts, coarsely chopped

How it's done

Batter

Place the flour and all the other ingredients up to and including the bicarbonate of soda in a bowl, mix and make a well in the centre. Mix the egg, milk, squash puree and oil, add to the flour, whisk to form a smooth batter.

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. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, cook for approx. 1 min. and keep warm. Repeat these steps with the remainder of the batter. Plate up the pancakes, place the butter on top to melt, drizzle with maple syrup and garnish with nuts.

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