Autumn’s Delight: Butternut Squash Pancakes Recipe
Raenta’s Sweet Thanksgiving: A Special Autumn Story with Butternut Squash Pancakes
Featured in the Thanksgiving special of the Toronto Central Daily, this recipe offers a unique twist on pancakes! Butternut squash, resembling a peanut, has a creamy, tender flesh similar to kabocha but with a richer texture. It’s wonderful when blended into pumpkin porridges for an enhanced flavor. With seeds only in the bulbous bottom, it’s easy to prepare, and its tender flesh makes it a joy to work with. As it’s in season, it’s also incredibly affordable, making it a truly delightful ingredient. Developed with care for the Thanksgiving special, this recipe aims to bring you a rich and delicious autumn experience!
Pancake Batter Ingredients
- 2 Egg Yolks
- 60g Sugar
- 60g Butternut Squash Puree (steamed and mashed smoothly)
- 130g Milk
- 150g Cake Flour
- 1 tsp Baking Powder
- 1 Tbsp Melted Butter
- 1/2 tsp Vanilla Extract
Cooking Instructions
Step 1
First, separate the egg yolks from the whites and place the 2 yolks into a bowl.
Step 2
Add 60g of sugar to the egg yolks. Using a hand mixer, whip them until they become pale and fluffy, reaching a light, creamy consistency. Ensure the sugar is fully dissolved.
Step 3
Incorporate the 60g of butternut squash puree (which should be steamed and mashed until very smooth) into the bowl. Mix gently until well combined with the yolk mixture.
Step 4
Gradually add 130g of milk while mixing carefully to prevent the batter from separating. Stir slowly to ensure a smooth consistency without lumps or splattering.
Step 5
Sift 150g of cake flour and 1 tsp of baking powder directly into the batter. Sifting helps prevent lumps and results in a lighter, fluffier pancake.
Step 6
Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing, as this can develop gluten and make the pancakes tough.
Step 7
Stir in 1 Tbsp of melted butter and 1/2 tsp of vanilla extract. Mix until everything is evenly incorporated. The vanilla adds a subtle aroma and enhances the overall flavor.
Step 8
Now, let’s make the meringue. In a clean, dry bowl, add the 2 egg whites. Start whipping them with a hand mixer. Once large bubbles begin to form, gradually add the 30g of sugar in three additions, continuing to whip.
Step 9
Whip the egg whites on high speed until stiff, glossy peaks form. The meringue should be firm enough that it doesn’t slide out when the bowl is inverted. Stiff peaks indicate it’s ready.
Step 10
Gently fold one-third of the stiff meringue into the batter from step 6. Use a spatula to lift the batter from the bottom and fold it over, being careful not to deflate the meringue too much. Repeat this process two more times with the remaining meringue, incorporating it fully. Fold until the batter is light and airy, but avoid overmixing.
Step 11
Lightly grease a non-stick pan with butter over low to medium-low heat. Pour about 1/2 cup of batter per pancake onto the pan. Cook for about 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown. Proper heat control is key to avoid burning.
Step 12
Serve the warm pancakes immediately. Drizzle generously with maple syrup and sprinkle with icing sugar, if desired. For an extra festive touch, garnish with fresh seasonal fruits, slices of roasted squash, or toasted pumpkin seeds.
