Delicata Squash Pancakes
 

Delicata Squash Pancakes

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This recipe is the same one we use for the sweet potato, but we love the sweet delicata squash in this batter, too.

SERVING SIZE

makes 12 medium-sized pancakes

INGREDIENTS

1 small delicata squash

1 1/4 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

2 eggs, beaten

3/4 cups milk

1 tablespoon olive oil

1/4 cup brown sugar

 

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit. Carefully slice the delicata squash in half and scoop out the seeds and flesh. Place one delicata side cut-side down in a baking pan. Slice the other squash half and season with cinnamon and nutmeg and add to the pan. Roast for 15-20 minutes or until fork tender. Set aside to cool while you make the pancake batter.

In a large bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon.

In a small bowl, combine eggs, milk, olive oil and brown sugar. Stir the wet ingredients into the dry ingredients, stirring until just combined.

Scoop out the delicata squash flesh and finely chop the slices. Let cool to room temp. Combine the chopped pieces and the flesh into the pancake batter and stir until just combined.

Heat a large nonstick saute pan over medium-low heat. Using a 1/3 cup as a measuring spoon, place three dollops of pancake batter in the pan. Let them cook until they start to bubble on top, then flip and cook a few minutes more, until golden brown. Enjoy!

  PRINT VERSION

vegetable plate

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