Pumpkin Or Squash Pancakes Recipes

Steps:

• Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
• Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
• Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.

Steps:

• Tip the flour into a bowl and add the baking powder. Measure the milk into a jug and stir in the butternut squash, followed by the egg yolk.
• Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free batter. Alternatively, tip everything into a blender and whizz it.
• Whisk the egg white until stiff, then fold it into the batter.
• Heat a non-stick pan and cook 1 large or 3 small pancakes at a time (if making small pancakes, use 1 tbsp for each). Wait until lots of bubbles have risen to the top and the surface has begun to dry out before turning them over, but keep an eye on the base to make sure it doesn't get too brown. Repeat with the remaining mixture.

Steps:

• Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft - different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
• Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
• Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
• Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches - have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan - they will spread a little as they cook, so leave some space between each pancake and don't overcrowd the pan. Cook over a low-medium heat. Don't touch the pancakes until you see a few bubbles appear on the surface - have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
• Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.

Steps:

• In a large bowl, sift together flour, baking powder, salt, and spices.
• Set aside.
• In another bowl, beat eggs slightly.
• Add pumpkin or squash puree, brown sugar or molasses, buttermilk and olive oil.
• Mix until smooth.
• Blend in the dry ingredients all at once.
• Mix until batter is smooth.
• Allow batter to rest for 30 minutes or more.
• Stir cranberries and nuts into batter, and if batter is to thick thin with additional tablespoon of buttermilk.
• To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet.
• Cook slowly until bubbles appear on top and bottom is golden brown.
• Lift edge to check.
• Turn and cook until other side is golden brown.
• Continue making pancakes until all batter is used.
• Makes about 24, 3-inch pancakes.
• Garnish with cinnamon & powdered sugar, maple syrup or your favorite pancake syrup.