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
Ingredients:
- 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
Directions:
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: