I’ve had my eye on this recipe for a long time.
It’s been bookmarked in my “recipe to try folder,” along with so so SO many more. Well, thank goodness for national food holidays. When #pancaketuesday rolled around last month, it was the perfect excuse for a breakfast-for-dinner meal.
And oh how glad I was that I made these. They are deceivingly simple sounding. Just some roasted and mashed squash, an egg, some cheese and yogurt, and flour. That’s basically it. And somehow, through the magic that is Smitten Kitchen, they become addictive little pancakes that you eat so fast you thoroughly regret not making a double batch.
These pancakes are honestly perfect for any time of day – feeling like a savoury breakfast but also want pancakes? Make these! Feeling like you want something a little different for lunch? Make these! Feeling like a breakfast for dinner type meal? Make these! Feeling a little peckish mid afternoon? Make these! The fact that they come together lickety-split makes it really easy not to miss out. They also freeze wonderfully so make up that double or triple batch, you won’t regret it.
I’ve eaten them plain, topped with a dab of butter, and a drizzle of maple syrup. But my favourite way is to top them with a little extra plain yogurt. But you do you – I imagine a soft poached or fried egg on top would be lovely.
So make them and tell me your favourite way to eat them, okay? And if you’ve made a double or triple batch, give me a ring!
Savoury Squash Pancakes
Breakfast, Main Dish, Side Dish
Adapted from Smitten Kitchen
- 1 butternut squash (halved and seeds removed)
- 1/3 cup 2 % Plain Greek Yogurt
- 2 eggs
- 1/2 cup parmesan cheese (grated)
- 3/4 Tsp salt
- 1 Tsp baking powder
- 1 cup all purpose flour
- butter (for frying pancakes)
- additional butter or yogurt, maple syrup, sour cream (for serving)
These pancakes are great for breakfast, lunch, and dinner! I love them as a side to eggs and topped with some extra butter or yogurt. You could definitely cook up a double batch as they freeze really well.
||Preheat oven to 400 degrees and line a baking sheet with parchment paper. |
||Place squash flesh side down on baking sheet and bake for about 45 minutes, or until very tender. Remove and let cool slightly and scoop out flesh and mash. Measure out 1 cup of mashed squash and store the rest in the fridge or freezer for another time. |
||In a large bowl whisk together squash, yogurt, eggs, cheese, salt, and baking powder until combined. Add flour and stir until just mixed in. |
||Heat a large non stick skillet over medium heat and add some butter to coat the bottom of the pan (I used about 1 tbsp or so). Using a 1/4 cup measuring cup, spoon batter onto pan, flattening it slightly with the back of a spoon. |
||Once brown on the bottom side, flip and cook until brown on the other side. If the pancakes are cooking too quickly, turn down the heat slightly. If you aren't eating them right away you can keep them warm on a parchment lined baking sheet at 200 degrees. |
||Serve as is, or topped with some maple syrup, additional butter, or yogurt. |