Eating In // Delicata Squash Pancakes with Apple Maple Syrup

As I mentioned before, in our very first Periscope video ( of this very recipe), these are "special occasion pancakes". By that I mean, there are several steps, all of which are highly worth it. If you have never used a Delicata squash, you should, you'll like it. They are very sweet and tender - delicate even. It's the perfect fall recipe to get you started on those winter lbs ;) 
Find us on Periscope to follow along with more recipes: @goldminejournal

  • 1-1/4 cup all purpose flour 
  • 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 1/2 tsp cinnamon 
  • 1/4 tsp nutmeg 
  • 1/4 tsp allspice 
  • 1-3/4 buttermilk (start with 1-1/4 and add more if needed) 
  • 1 egg 
  • 1 tsp vanilla extract 
  • 2 tbls melted butter 
  • 6 tbls delicata squash puree 
For the syrup: 
3/4 cup maple syrup 
1/2 a large apple 
1/2 tsp cinnamon 
dash of nutmeg 
1/4 cup roasted, chopped almonds

1. Cut the squash in half and peel the skin off of half (save the other piece in the fridge for something else) Dice into 1/2 inch cubes. Place in a medium saucepan with about 1/2 cup of water and simmer a lid for about 20 minutes until very tender.
2. While the squash is cooking, measure out your dry ingredients into a medium bowl
3. Combine all of the wet ingredients into a bowl or large measuring cup; melt the butter and add to the wet ingredients.
4. Now that the squash is cooked use a potato ricer or food processor to blend it into a nice puree.
5. Add the squash to the wet ingredient mixture.
6. Using a wooden spoon or spatula, gently combine your wet and dry ingredients and stir until mixed.
7. Spoon out 1/4 cup sized portions onto a pan over medium heat. Cook until there are bubbles on top and the edges are dry and then flip; continue with this process until all the batter is used up and you have a plate full of pancakes. 

For the syrup: 
Dice the apple, chop the nuts, combine with the syrup and spices and simmer for 10 minutes. Serve hot with the pancakes. 

Recipe by: Megan Forbes
Photos by: Christina Hussey

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