Roasted Squash Pancakes
adapted from my favorite fluffy pancakes
1 red kabocha squash (butternut, acorn, or delicata would also work great!)
2 tablespoons olive oil
pinch of sea salt
1 tablespoon balsamic vinegar
3/4 cup plus 2 tablespoons milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted, plus more for the pan
Preheat oven to 425 degrees. Peel and cut squash into 1" cubes. Place on a parchment lined baking sheet and toss with olive oil and sea salt. Roast for 20-25 minutes, flipping one time, until golden and cooked through. Immediately after removing the roasted squash from the oven, toss with balsamic vinegar. Set aside to cool.
Place white vinegar into the milk, stir one time and set aside for 5 minutes.
Once the squash is cool (does not have to be completely cold, just cooled slightly), place in a food processor or blender to puree. You only need 2/3 cup of squash puree, so remove the extra and save for later. (Note, the amount of squash puree is solely up to you. I prefer extra squash to make a thick rich pancake, but you can add as little as 2 tablespoons to start with). Add "soured" milk, egg, and melted butter, and mix to combine.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Pour the wet ingredients over the dry ingredients. Fold together until just combined.
Heat (preferably a cast iron) pan over medium heat. Add 1 tablespoon of butter to the pan and melt. Pour 1/4 cup of pancake batter onto the hot pan. Because this batter is thicker, take the back of a spatula and press down to help smooth out the pancake. Use additional batter for a larger pancake. As bubbles begin to appear, flip the pancake and continue cooking for up to 1 minute, or until the bottom is golden. Remove, place in a warm oven and continue cooking the remaining pancakes. Note, about every other pancake I add 1 tablespoon of butter to the pan, just watch your pan and pancakes to determine if you need more or less butter.
Greek Yogurt (my favorite!)
Freeze leftovers, always! They heat up really nicely in a toaster oven.
This post was sponsored by FINEX.