Savory squash pancakes are infused with a touch of Indian flair and rosemary. The insides are fluffy from the buttermilk, but with a crisp, caramelized outer crust so they do not become soggy when topped with yogurt.
By Sukanya Ghosh
This savory butternut squash recipe which has been inspired from the thousands of pancake recipes on the internet but at the end of day it has my own personal touch to it. This savory butternut squash pancake has got all the Indian-inspired flavours fused with hint of rosemary. Butternut squash was pan-roasted first that imparts nice sweet caramelized flavour to it. Buttermilk adds the soft touch to it, makes it light and fluffy. Rice flour brings the crispness to the pancakes. In short this is one must try savory pancakes without the added sugar and syrupy liquids. You get to enjoy the natural sweetness of the squash. 
Savory Butternut Pancakes with Yogurt
- Yield: 10 pancakes
Description
Roasted savory butternut squash pancakes with Indain inspired flavors and served with yogurt dip. The rice flour makes it crispy and buttermilk adds the soft touch to it.
Ingredients
For batter
- All purpose flour : 1 cup
- Rice flour : 1 cup
- Egg (large) : 1
- Butter : 2 tbsp
- Baking powder: 1 tsp
- Salt to taste
- Buttermilk : 2cup
- Oil spray for greasing
For squash puree
- to make about Butternut squash Puree : 1½ cup
- Butternut squash : half slice of medium size (approximately 2-3 cups chopped squash)
- Pumpkin pie spice blend : ½ tsp
- Onions (finely minced) : 1 tbsp
- Salt to taste
- Chilli / paprika powder : 1 tsp
- Cilantro (chopped finely) : 2 tbsp
- Oil : 1 tbsp
Garnish
- Plain or Greek yogurt
Instructions
To make the puree
- Peel and cut the squash in chunks, discard the seeds and threads.
- In a pan, drizzle or spray some oil and roast the butternut squash till it attains a nicely caramelized color.
- This will take about 30 minutes. By that time the squash will be cooked through and nicely browned.
- In the same pan, add the onions and fry lightly.
- With the help of fork or a masher gently mash the squash, add the lightly fried onions, salt, chilli powder, pumpkin pie spice blend and cilantro.
- With the help of fork or whisker mix it thoroughly.
To make the batter
- In a wide bowl, sift both the flour, salt and baking powder.
- Beat one egg lightly and add it to the squash puree along with melted butter and half of the buttermilk.
- Now add this wet mixture to the flour mixture and whisk gently.
- Slowly add the remaining butetrmilk as required to make thick and flowing pancake batter.
- Check for the seasonings and let the pancake batter stand for 15 minutes.
- Heat a griddle on high heat, lower the heat once it is heated enough and grease it with oil.
- Pour a ladle full of pancake batter and spread it gently if requires.
- Wait for few minutes till the air bubbles rise to the surface and then flip them and cook for 1 more minute.
- Serve the savory butternut squash pancakes with yogurt dip.
Notes
Instead of pumpkin pie spice blend, you can use Indian garam masala too.
This recipe suits to yellow pumpkin too.
- Category: Breakfast, Main
- Cuisine: Indian-American Fusion
#mc_embed_signup{background:#fff; border: 3px double black; clear:left; font:14px Georgia,serif; width:635px;}
/* Add your own MailChimp form style overrides in your site stylesheet or in this style block.
We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. */
