When you roast butternut squash or any eating pumpkin you sometimes have some left over (though it’s worth cooking extra for this recipe). Save the mashed squash to make pumpkin pancakes the next day for breakfast. Serve the pancakes with blueberries and maple syrup.
Makes 10-12 small pancakes
200g plain flour
Pinch of salt
250-300ml milk, thinned by adding 20ml of cold water
2 tablespoons butter, melted
2-3 tablespoons cooked pumpkin
Maple syrup and Blueberries to serve
Make the batter:
1. Place the flour in a bowl, make a well, add the eggs and salt and stir, slowly bringing the dry ingredients into the wet mixture.
2. Pour in a little of the milk and water and whisk, adding more until you have a loose runny batter and no lumps.
3. Add half the melted butter, whisk and add just enough squash to give you a thick mixture. Leave the batter in the fridge to rest for at least 20 minutes (you can make it a day or two ahead of cooking).
3. Heat the rest of the melted butter in a non-stick or cast iron pan and drop spoonfuls of batter into the hot pan. Fry until the edges dry out, then turn and cook for until golden and cooked through on both sides.
– Avoid using the large pumpkins – their flesh is stringy.
– Use cooked sweet potato instead.