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

Hello everybody, 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. One of my favorites food recipes. For mine, I am going to make it a bit unique. 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 is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Butternut squash pancakes with butternut yogurt sauce is something which I have loved my whole life.

Adjust the sweetness by mixing in some sugar. Fry until the edges of the pancakes are dry and the center bubbles. Flip and cook until done all the way through.

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

Try our Butternut Squash Soup, using Oikos Greek yogurt as a substitute ingredient for your recipes. Dave's all-time favorite appetizer is butternut squash soup, which he creates here with delicious flavors, a vibrant color, and rich velvety texture. Heat a large cast-iron pan over a high heat until smoking. Add baking powder, cinnamon and flour and stir until just combined.

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 :)

Nothing beats tasty meatballs in a rich, yummy tomato sauce! These Meatballs in butternut squash and tomato sauce are ideal for a midweek family supper or a weekend get-together. Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Moist and fluffy gluten-free butternut squash pancakes.

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