Savory Butternut Squash Pancakes

Ingredients

• Servings: 4
• 1 tablespoon dried minced shallots (optional)
• 1 tablespoon hot water
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon saigon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 eggs
• 2 cups mashed, cooked butternut squash
• 1 teaspoon vanilla extract
• 1/4 cup dried currants
• 1 teaspoon vegetable oil, or as needed
• 1/2 cup fat free sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon maple syrup

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• hydrate shallots with hot water in a small bowl, 5 to 10 minutes. drain.
• sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. fold currants into batter.
• heat vegetable oil in a skillet over medium heat. scoop about 1/4 cup batter and drop into hot oil. cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. repeat with remaining batter.
• mix sour cream, vanilla extract, and maple syrup together in a bowl. serve atop the squash pancakes.