Butternut squash pancakes with butternut yogurt sauce
Butternut squash pancakes with butternut yogurt sauce

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butternut squash pancakes with butternut yogurt sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut squash pancakes with butternut yogurt sauce is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Butternut squash pancakes with butternut yogurt sauce is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook butternut squash pancakes with butternut yogurt sauce using 19 ingredients and 8 steps. Here is how you cook it.

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