Winter Squash Pancakes
Fall squash paired with fresh thyme and Chinese five spice to form a beautiful flavor symphony on the tongue in my Winter Squash Pancakes.
Ingredients
- 1 cup whole wheat flour
- ½ tsp baking powder
- 1 tsp Chinese five spice
- 1 tsp cinnamon
- 1 ½ tbsp brown sugar
- 1 cup buttercup squash or your choice: butternut, pumpkin, sweet potato, acorn, or your favorite.
- 2 tsp fresh thyme finely chopped
- 2 large eggs
- ¾ cup whole milk
- ½ -3/4 cup water
- 1 tsp vanilla
Instructions
- Combine flour, baking powder, salt, Chinese five spice, cinnamon and brown sugar in a large bowl.
- Make a well in the certain of the flour. Place the squash, thyme, eggs, milk, vanilla and 1/2 cup of water in the well. Stir until combined. Add more water to get desired thickness. More water equals thinner pancakes, less equals thicker.
- Heat a griddle or skillet over medium heat. Lightly oil or butter, before pouring on pancake batter. Around 2 to 3 Tbsp. per pancake.
- 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.
- Remove pancakes to a plate and continue cooking rest of batter until finished.
- Serve warm with syrup, my Apple, Pear and Thyme Topping or your choice of toppings.
