Butternut Squash Pancakes with Brown Sugar Syrup: January 2020, Week 4





In honour of Feb 2nd, the midpoint between the winter solstice and spring equinox, it is the celebration of the festival of lights in many traditions (Imbolg, St. Brigid’s Day, Candlemas, Groundhog Day). Pancakes round shape is a representation of the sun, and therefore of the return of the daylight after the long winter months, the vital light allowing for the first sowing of the year.


Ingredients: Resource from https://tasty.co/recipe/butternut-squash-pancakes


PANCAKES


⅓ cup warm water (80 mL)

⅓ cup dried cranberries (40 g)

1 can butternut squash purée

1 cup milk (240 mL)

2 large eggs

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

2 tablespoons dark brown sugar

1 ½ cups all-purpose flour (185 g)

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon cinnamon

⅓ cup semi-sweet chocolate chips (60 g)

8 tablespoons unsalted butter, for cooking pancakes


BROWN SUGAR SYRUP 2 cups brown sugar

1 tsp. Cinnamon

1 ½ cups water

Preparation:


Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10–15 minutes while you prepare the pancake batter, then drain well.

In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.Let the batter rest for 15–30 minutes at room temperature.


Meanwhile, make the brown sugar syrup. Bring water to a boil and add brown sugar and cinnamon. Stir constantly for 3 minutes. Remove from heat and keep warm until ready to serve.

Melt 1 tablespoon of butter or oil in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G) of pancake batter to the pan. Cook for 2–3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2–3 minutes on the other side, until golden brown and cooked through.

Transfer the pancake to a platter and repeat with the remaining batter, adding more butter or oil as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.Serve the pancakes warm with the brown sugar syrup on top.

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