Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, butternut squash pancakes with butternut yogurt sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash pancakes with butternut yogurt sauce is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Butternut squash pancakes with butternut yogurt sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.
This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! This worked fine but I added a little honey to the mixture since yellow is not as sweet as butternut. I also used Greek yogurt instead of sour cream. Butternut squash is one of our favorite fall staples.
To begin with this particular recipe, we have to prepare a few components. You can have butternut squash pancakes with butternut yogurt sauce using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Butternut squash pancakes with butternut yogurt sauce:
- Get [Dry Ingredients]:
- Make ready 125 g flour
- Take 1/4 tsp salt
- Make ready 1 tsp baking powder
- Take 1/4 tsp baking soda
- Take 1 Tbsp sugar
- Take dash cinnamon
- Get dash nutmeg
- Prepare [Wet Ingredients]:
- Get 150 g mashed butternut squash
- Get 1 egg
- Prepare 130 ml milk
- Make ready 1/4 tsp cider vinegar
- Get 5 drops vanilla essence, optional
- Take [Butternut Squash Yoghurt Sauce]:
- Make ready 4 Tbsp mashed butternut squash
- Make ready 1-2 tsp sugar
- Prepare 3-4 Tbsp plain yoghurt
- Get Other: Butter for topping
Butternut squash, simply referred to as squash, is botanically a fruit. However, it can be roasted, grilled, mashed and used with other vegetables A stem vegetable like a potato can also be combined with butternut squash. Fruits: Fruits like peaches and pears with mildly sweet and soft pulp can be. Drizzle with yogurt sauce and serve the remaining sauce separately.
Steps to make Butternut squash pancakes with butternut yogurt sauce:
- 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 :)
Fruits: Fruits like peaches and pears with mildly sweet and soft pulp can be. Drizzle with yogurt sauce and serve the remaining sauce separately. Try our autumnal quiche with butternut squash, plus sage and hazelnut for a festive flavour - ideal for a meat-free Christmas. Elevate the classic cheese toastie with our spruced up version that includes spinach, butternut squash, tamarind and a splash of hot sauce. Butternut squash makes for a great variation on fries.
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