We made Butternut Squash Pancakes in the Connecting Kitchen today! Trying to get your kids to eat vegetables can be challenging. Using butternut squash as the main ingredient in these savory pancakes topped with maple syrup, not only tempts your kids, but teaches them that there are many different ways to prepare vegetables. Don’t give up! And when they help you cook it they are more likely to eat it.
Here is the recipe… Although we made these with parmesan cheese, I think they would be much better without so I left it out of the recipe that follows.
Butternut Squash Pancakes
2 cups roasted and mashed butternut squash (1 squash)
2/3 c plain yogurt
4 large eggs
1 teaspoon salt
black pepper to taste
2 teaspoon baking powder
2 cups all-purpose flour
Olive oil for frying pan
In a large bowl, whisk squash, yogurt, eggs, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.
Heat a large frying pan over medium heat. Coat the bottom with olive oil, and spoon pancake batter, a 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown on one side, flip and then cook until golden brown on the second side.
To roast squash: Cut in half and remove seeds. Roast face-down on an oiled baking sheet at 375 for 40 to 50 minutes, until tender.