Butternut Squash Pancakes with Apple Maple Syrup

Ingredients

Butternut squash 1 Pound
Maple syrup 1 Cup (16 tbs)
Water 1 Cup (16 tbs) (ice cold)
Butter 200 Gram (as required)
Apple 4 Medium
Brandy 1/3 Cup (5.33 tbs)
Flour 1 Cup (16 tbs)
Baking soda 1 Teaspoon
Salt 1 Teaspoon
Canola oil 1 Tablespoon (as required)
Bacon 1 Ounce (as required)

Directions

GETTING READY

1. Cook bacon.

MAKING

2. Peel and grate butternut squash so that you get four cups of it.

3. Blanch it for one to one and a half minute.

4. Add it to a bowl of ice cold water for a few seconds.

5. Remove squash from water and let it drain on a paper towel.

6. In a pan, melt butter.

7. Cut apple and add it to the pan. Cook it on a slow flame until it browns.

8. Add one cup of maple syrup and let it cook till it becomes saucy.

9. After five minutes of cooking add brandy.

10. Cook for a few minutes or until you don’t smell the alcohol at all.

11. Grate a couple of tablespoons of onion into a small bowl.

12. Add a beaten egg and 2 tablespoons of oil to it. Whisk it well.

13. Add it to the squash mixture.

14. In a bowl, take flour. Add baking powder and salt. Mix it well.

15. Add it to the squash mixture and mix it really well.

16. In a pan, heat oil.

17. Add a quarter cup scoops of the squash mixture into the heated oil and cook it on both sides till they are browned.

SERVING

18. To serve, take two pancakes on a plate, pour apple maple syrup over it and serve it with cooked bacon.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1712Calories from Fat 808

 % Daily Value*

Total Fat 92 g141.5%

Saturated Fat 52 g260%

Trans Fat 0 g

Cholesterol

Sodium 1761 mg73.38%

Total Carbohydrates 220 g73.3%

Dietary Fiber 13 g52%

Sugars 129 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet