Jess's Extra Fluffy Butternut Squash Pancakes
This Autumn, brunch is the new lunch. We love SuperValu nutritious free range eggs, for their versatility, you can make a meal in minutes! Let's get cracking on this quirkey pancake recipe that all family members are sure to love.
4 people
15 minutes
15 minutes
Ingredients
- 2 tsp Baking Powder
- 25 g Butter melted
- 125 ml Buttermilk
- 200 g Butternut Squash diced
- 2 - Free Range Eggs
- 1 tsp Ground Cinnamon
- 2 tbsp Light Brown Sugar
- 1 pinch Nutmeg
- 200 g Plain Flour
- 10 ml Vanilla Extract
Butterscotch Sauce:
-
50
g
Butter
-
75
ml
Double Cream
-
50
g
Light Brown Sugar
-
1
pinch
Salt
to cook
-
1
drop
Vegetable Oil
Method
- Cover and microwave the butternut squash with a dash of water for 5-7 mins until soft. Then drain and cool.
- In a blender, add the butternut squash, eggs, brown sugar, butter, buttermilk, flour, baking powder, cinnamon, vanilla, nutmeg and a pinch of salt. Blend for a thick batter.
- For the butterscotch, place the butter, brown sugar, double cream and salt into a pan and simmer on a low heat until the sauce is smooth, then set aside to cool.
- Heat the oil and some butter in a frying pan and coat the bottom of the pan. Pour fist size dollops of mixture into the pan for each pancake, making sure to leave enough room for them to spread. When you see bubbles on the surface of the mixture check the bottom of the pancake and flip it if golden brown and cook from 2 mins on the opposite side.
- Serve with thick Irish yoghurt and the butterscotch sauce drizzled on top.
