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Butternut Squash Pancakes

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Recipe by
Foodqood
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Recipe by
Foodqood
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INGREDIENTS

  • 10.5 oz (300g) pumpkin flesh
  • 2.8 oz (80g) all-purpose flour
  • 1/2 packet of baking powder
  • 1 egg yolk
  • 1 beaten egg white
  • Salt/pepper

- For the sauce (just mix together the following ingredients):

  • 5.3 oz (150g) mayonnaise
  • 1.05 oz (30g) mustard
  • 1.05 oz (30g) honey
  • 1/4 teaspoon sesame seeds

PROCEDURE

Cut the pumpkin in half, scoop out the seeds, and drizzle with a bit of olive oil, salt, pepper, thyme, and cinnamon. Cover with parchment paper and aluminum foil. Bake for 50 minutes at 350 degrees Fahrenheit in a conventional oven. Once ready, scoop out the pumpkin flesh and blend it.

Add 1 egg yolk, sifted flour, baking powder, salt, pepper, and the beaten egg white to the blended pumpkin. Let it rest for 30 minutes.

Preheat a non-stick skillet and pour the batter to make the pancakes. If you like, you can stuff them with a slice of cheese and cover with a bit more batter to make them extra gooey. Serve with a honey mustard sauce.

Creator
Foodqood
Cooks by profession and passion. Has taken the web by storm with scrumptious recipes cooked to the rhythm of music and ASMR. Impossible to resist his videos: a triumph of sounds and crunchiness.