Butternut Squash Pancakes with Maple Butter

Name: Butternut Squash Pancakes with Maple Butter
Total time: PT0D0H0M
Yield: makes ABOUT 2 DOZEN
Ingredients: 1 stick unsalted butter, softened; 3 tsp. maple syrup; 1 ⁄ 8 tsp. salt; 1 ⁄ 2 tsp. cinnamon (optional); 2 cups all purpose flour; 2 tbsp. sugar; 2 tsp. baking powder; 1 ⁄ 2 tsp. baking soda; 3 ⁄ 4 tsp. cinnamon; 1 ⁄ 8 tsp. nutmeg; 1 ⁄ 2 tsp. salt; 3 ⁄ 4 cup cooked and pureed butternut squash; 1 1 ⁄ 4 cups milk; 1 ⁄ 4 tsp. cider vinegar; 2 eggs; 1 ⁄ 2 tsp. vanilla; Unsalted butter or cooking spray, for frying

Serves
makes ABOUT 2 DOZEN

ANNA STOCKWELL

Cooked butternut squash is sweet and super tender, making it the perfect mix-in for pancakes. (Sweet potato is a fine substitute.) Top these breakfast beauties with sweet maple butter. This recipe originally appeared with Leah Koenig's story One Ingredient, Many Ways: Winter Squash.

Ingredients

FOR THE MAPLE BUTTER:

1 stick unsalted butter, softened
3 tsp. maple syrup
¹⁄₈ tsp. salt
¹⁄₂ tsp. cinnamon (optional)

FOR THE PANCAKES:

2 cups all purpose flour
2 tbsp. sugar
2 tsp. baking powder
¹⁄₂ tsp. baking soda
³⁄₄ tsp. cinnamon
¹⁄₈ tsp. nutmeg
¹⁄₂ tsp. salt
³⁄₄ cup cooked and pureed butternut squash
1 ¹⁄₄ cups milk
¹⁄₄ tsp. cider vinegar
2 eggs
¹⁄₂ tsp. vanilla
Unsalted butter or cooking spray, for frying

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Instructions

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

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.