Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash pancakes with butternut yogurt sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Adjust the sweetness by mixing in some sugar. Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :) In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. Simply preheat your easy bake oven to four hundo, chop off the tip and tail of the squash, scoop out the innards, and drizzle with some olive oil, salt, pepper, and cinnamon.
Butternut squash pancakes with butternut yogurt sauce is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Butternut squash pancakes with butternut yogurt sauce is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash pancakes with butternut yogurt sauce using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Butternut squash pancakes with butternut yogurt sauce:
- Take [Dry Ingredients]:
- Make ready 125 g flour
- Prepare 1/4 tsp salt
- Get 1 tsp baking powder
- Take 1/4 tsp baking soda
- Prepare 1 Tbsp sugar
- Get dash cinnamon
- Prepare dash nutmeg
- Make ready [Wet Ingredients]:
- Make ready 150 g mashed butternut squash
- Take 1 egg
- Take 130 ml milk
- Get 1/4 tsp cider vinegar
- Get 5 drops vanilla essence, optional
- Take [Butternut Squash Yoghurt Sauce]:
- Prepare 4 Tbsp mashed butternut squash
- Make ready 1-2 tsp sugar
- Take 3-4 Tbsp plain yoghurt
- Get Other: Butter for topping
This is best done the night before, or do in advance and freeze. In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Heat a large frying over medium-low to medium heat.
Instructions to make Butternut squash pancakes with butternut yogurt sauce:
- Before starting, prepare the mashed butternut squash (you need about 1/4 of a whole squash). Peel the squash, cut into smaller chunks and steam it until soft enough to mash (about 10 minutes). Mash and let it cool down for a few minutes in a bowl. Set aside 3-4 Tbsp squash for the yoghurt sauce if making.
- Combine dry ingredients in a bowl and mix well.
- Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined.
- Mix the the dry ingredients into the wet ingredients.
- Heat a frying pan or griddle on medium low. Grease with a little vegetable oil or melt some butter in the pan. Pour in one ladle of batter per each pancake. When the top becomes bubbly, flip the pancake over.
- Cook the other side another minute or so until golden brown, then remove to a warm plate. Repeat cooking the batter until all pancakes are cooked (about 6 in total). You can keep the finished pancakes warm by keeping them covered in a warm oven.
- For the butternut squash yogurt sauce: Mix together 3 or 4 Tbsp mashed butternut squash, with 3-4 Tbsp plain yogurt. Adjust the sweetness by mixing in some sugar.
- Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :)
They're made with brown rice, crunchy chickpeas, roasted butternut squash, greens, avocado, and harissa sauce. Make a double batch of these bowls for a healthy and delicious meal prep recipe for the week! Butternut Squash Potato Pancakes Grate or shred your potato and butternut squash, allow to sit in salt, squeeze as much excess water or moisture out as possible and then fry in oil or butter in your skillet. Repeat with additional oil and batter. Drain pancakes on paper towel-lined plate.
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