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Butternut Squash Pancakes With Butternut Yogurt Sauce Recipe

Butternut squash pancakes with butternut yogurt sauce Recipe
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Category : Breakfast
Cooking Time : 30 minutes
Serving : 2
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Prepare the ingredients before making Butternut squash pancakes with butternut yogurt sauce in your home. Then, follow these steps below to serve Butternut squash pancakes with butternut yogurt sauce for your family or friends.

Ingredients: Butternut squash pancakes with butternut yogurt sauce

  • [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

How to Make Butternut squash pancakes with butternut yogurt sauce

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Butternut squash pancakes with butternut yogurt sauce in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Combine dry ingredients in a bowl and mix well.
  • Step 3
  • Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined.
  • Step 4
  • Mix the the dry ingredients into the wet ingredients.
  • Step 5
  • 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.
  • Step 6
  • 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.
  • Step 7
  • 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.
  • Step 8
  • Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :)
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