My very first foodporn blog post! I’m so proud.
These are very loosely based on a recipe in the wonderful Tassajara Bread Book, and were a way to use up some roast squash that had been sitting in the fridge. They turned out really delicious, with a mild, balanced flavor. I didn’t have enough chocolate chips to mix them in, as I’d intended, so instead I sprinkled the chocolate on top. Maple syrup would also be lovely on these.
(See here for a close-up of the pancakes with powdered sugar.)
Autumn Squash Pancakes
(makes about 3 dozen medium pancakes)
2 cups mashed roast winter squash (butternut, acorn, etc.), peel and seeds removed
1/2 cup oil, plus additional oil or butter for frying
1 1/2 cups milk
2 t vanilla
2 cups whole wheat flour
2 cups white flour
2 T baking powder
2 t salt
1/4 cup sugar
1 t cinnamon
1 t nutmeg
Optional: 12 oz. chocolate chips
In a large bowl, mix together the squash, oil, eggs, milk, and vanilla until thoroughly blended. Scoop the flour, baking powder, salt, sugar, and spices on top. Mix together lightly, then mix into the rest of the batter until smooth. Stir in chocolate chips, if desired.
Heat a large skillet or griddle on medium-high and grease with oil or butter. Pour batter into circles 2-3″ across, with plenty of space between each pancake. Flip once the batter begins to bubble and turns a rich golden-brown on the bottom.
If you like, you can use my mother’s trick to keep your first pancakes warm as you cook more batches. Take a pot, pour an inch of water on the bottom, and nest a large bowl in the top of the pot. Heat the pot on medium-low. Put finished pancakes in the bowl and cover with a wide lid.