Delish Recipes

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, butternut squash pancakes with butternut yogurt sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Butternut squash pancakes with butternut yogurt sauce is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Butternut squash pancakes with butternut yogurt sauce is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook butternut squash pancakes with butternut yogurt sauce using 19 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash pancakes with butternut yogurt sauce:

1. Prepare [Dry Ingredients]:
2. Make ready 125 g flour
3. Get 1/4 tsp salt
4. Get 1 tsp baking powder
5. Prepare 1/4 tsp baking soda
6. Take 1 Tbsp sugar
7. Take dash cinnamon
8. Get dash nutmeg
9. Get [Wet Ingredients]:
10. Get 150 g mashed butternut squash
11. Prepare 1 egg
12. Get 130 ml milk
13. Prepare 1/4 tsp cider vinegar
14. Prepare 5 drops vanilla essence, optional
15. Get [Butternut Squash Yoghurt Sauce]:
16. Get 4 Tbsp mashed butternut squash
17. Make ready 1-2 tsp sugar
18. Prepare 3-4 Tbsp plain yoghurt
19. Get Other: Butter for topping

Instructions to make Butternut squash pancakes with butternut yogurt sauce:

1. Before starting, prepare the mashed butternut squash (you need about 1/4 of a whole squash). Peel the squash, cut into smaller chunks and steam it until soft enough to mash (about 10 minutes). Mash and let it cool down for a few minutes in a bowl. Set aside 3-4 Tbsp squash for the yoghurt sauce if making.
2. Combine dry ingredients in a bowl and mix well.
3. Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined.
4. Mix the the dry ingredients into the wet ingredients.
5. Heat a frying pan or griddle on medium low. Grease with a little vegetable oil or melt some butter in the pan. Pour in one ladle of batter per each pancake. When the top becomes bubbly, flip the pancake over.
6. Cook the other side another minute or so until golden brown, then remove to a warm plate. Repeat cooking the batter until all pancakes are cooked (about 6 in total). You can keep the finished pancakes warm by keeping them covered in a warm oven.
7. For the butternut squash yogurt sauce: Mix together 3 or 4 Tbsp mashed butternut squash, with 3-4 Tbsp plain yogurt. Adjust the sweetness by mixing in some sugar.
8. Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :)

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