Breakfast and brunch can be extra special with these squash pancakes! Make a sweet peanut butter drizzle to go with the pancakes.
Squash Pancakes with Peanut Butter Drizzle Recipe
These pancakes have crisp edges! Make them for breakfast.
Ingredients
Squash Pancakes with Peanut Butter Drizzle Ingredients
- 1/4 Cup Butter
- 2 cups pumpkin or squash, cut into small cubes
- 1 200-gram pack pancake mix
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 medium Egg
- 2 tablespoons Oil
- 1/2 Cup milk
- Salt to taste
- Butter for frying and serving
Instructions
- Melt butter in a large nonstick frying pan. Lightly season pumpkin chunks with salt. Add to the pan, and cook until tender, stirring regularly. Mash. Transfer to a bowl, and let cool. Wipe pan clean. Set aside.
- Whisk the pancake mix and spices in a large bowl.
- Beat egg, oil, milk, and pumpkin in the bowl of a food processor until pumpkin is mixed in. Dump pancake mixture into the food processor, and process until the mixture is just combined. Mixture will be thick.
- Reheat the frying pan over medium heat. Brush pan surface with butter. Pour 1/2 cup batter onto the pan. Cook until pancake s surface bubbles and the bottom is firm. Flip, and cook until golden brown on both sides. Repeat with remaining batter.
- Serve pancakes with butter and peanut butter drizzle. Recipe originally published in the November 2015 issue of Good Housekeeping Philippines.
Tried this recipe?Let us know how it was!
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