Butternut Squash Pancakes
INGREDIENTS
- 10.5 oz (300g) pumpkin flesh
- 2.8 oz (80g) all-purpose flour
- 1/2 packet of baking powder
- 1 egg yolk
- 1 beaten egg white
- Salt/pepper
- For the sauce (just mix together the following ingredients):
- 5.3 oz (150g) mayonnaise
- 1.05 oz (30g) mustard
- 1.05 oz (30g) honey
- 1/4 teaspoon sesame seeds
PROCEDURE
Cut the pumpkin in half, scoop out the seeds, and drizzle with a bit of olive oil, salt, pepper, thyme, and cinnamon. Cover with parchment paper and aluminum foil. Bake for 50 minutes at 350 degrees Fahrenheit in a conventional oven. Once ready, scoop out the pumpkin flesh and blend it.
Add 1 egg yolk, sifted flour, baking powder, salt, pepper, and the beaten egg white to the blended pumpkin. Let it rest for 30 minutes.
Preheat a non-stick skillet and pour the batter to make the pancakes. If you like, you can stuff them with a slice of cheese and cover with a bit more batter to make them extra gooey. Serve with a honey mustard sauce.
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