Ingredients :
- [Dry Ingredients]:
- 125 g flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp sugar
- dash cinnamon
- dash nutmeg
- [Wet Ingredients]:
- 150 g mashed butternut squash
- 1 egg
- 130 ml milk
- 1/4 tsp cider vinegar
- 5 drops vanilla essence, optional
- [Butternut Squash Yoghurt Sauce]:
- 4 Tbsp mashed butternut squash
- 1-2 tsp sugar
- 3-4 Tbsp plain yoghurt
- Other: Butter for topping
Method :
- 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 :)
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