And this post is all about upgrading the humble butternut squash with an old, simple and popular recipe from my homeland… the amazingly beautiful Madeira Island. It is also a brilliant way of giving your children the goodness inside this marvellous and nutrient-rich veggie.
In this post I will show two options for cooking the pancakes: a healthy (oven) and a not so healthy (frying pan), so the choice is yours.
And it couldn’t be easier!
- 500 g butternut squash + water for cooking q.b.
- 500 g wheat flour
- 1 egg
- honey (optional)
- 3 tablespoons granulated sugar (optional)
- 1 teaspoon grounded cinnamon (optional)
(only for the pan-fried ones)
- 2 tablespoons coconut oil
- Peel and dice the butternut squash into small pieces and boil until cooked. Keep the water as you might need it.
- If going for the healthy option, turn the oven to 180ºC.
- Mash the butternut squash with a potato masher or a fork.
- Add the flour little by little mixing thoroughly.
- If the batter becomes too dry, add a bit of the water used to cook the butternut squash. The quantity of water will really depend on the type of flour used. In my case I used strong bread flour and had to add about 2 cups of water for it to get to the right consistency. We are not looking for a runny batter either. I’m hoping the photos will kind of guide you into getting it right!
- Add the egg and mix it until you have an homogeneous-ish batter.
And this is where the options start. First the healthy one…
- Line a baking tray with baking paper and spoon the batter into it. I’m using a serving spoon in the photo but you can use a tablespoon to get smaller pancakes. Bake them for 25/30 minutes.
- For the second option I used coconut oil to fry the pancakes as it adds a lovely coconut-y flavour and, according to recent research (reported by BBC), the best oils for cooking are the ones (and I cite ) “high in monounsaturated or saturated lipids (preferably greater than 60% for one or the other, and more than 80% for the two combined), and low in polyunsaturates (less than 20%)”, which is exactly the case of coconut oil. But I guess you could use any flavourless oil really.
- Fry them in hot oil until golden brown in both sides (you could also deep-fry them!).
- This is optional but I choose to cover the fried pancakes slightly in sugar and cinnamon, but dipping them in honey or molasses would be equally nice and healthier.
And here you have… delicious butternut squash pancakes, perfect for breakfast or afternoon tea and very popular with children… and you can even count them as “one-of-5-a-day” kind?