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Fall Squash Pancakes Yum
Fall squash paired with fresh thyme and Chinese five spice to form a beautiful flavor symphony on the tongue in my Fall Squash Pancakes.
Fall Squash Pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8 - 10 3 to 4 inch pancakes
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8 - 10 3 to 4 inch pancakes
Ingredients
Fall Squash Pancakes
Instructions
  1. Combine flour, baking powder, salt, Chinese five spice, cinnamon and brown sugar in a large bowl.
  2. Make a well in the certain of the flour. Place the squash, thyme, eggs, milk, vanilla and 1/2 cup of the water in the well. Stir until combined. Add more water to get desired thickness. More water equals thinner pancakes; less equals thicker.
  3. Heat a griddle or skillet over medium heat. Lightly oil or butter, before pouring on pancake batter. Around 2 to 3 Tbsp. per pancake.
  4. Cook until bubbles appear and start to pop, then flip and cook on other side until done. Reduce heat if pancakes are cooking too fast.
  5. Remove pancakes to a plate and continue cooking rest of batter until finished.
  6. Serve warm with syrup, my Apple, Pear and Thyme Topping or your choice of toppings.
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