Makes approx 16 of the size shown in the photos (although I could have miscounted as we ate them as soon as each batch was ready!). Anyway, we ate all of them for dinner between two of us.
Adapted from Stephanie Alexander’s Kitchen Garden Companion
500g butternut squash, de-seeded & sliced thinly
115g plain flour
½ tsp bicarb of soda
¼ tsp salt
sunflower oil, for frying
- Steam the squash for 10 mins or so until tender.
- Mix it in a food processor with the milk & butter until smooth.
- Add the egg & mix again.
- Add the flour, bicarb, & salt, & mix again.
- Heat the oil in a large frying pan. Working in batches, cook tablespoonfuls of the squash mixture for a couple of minutes; little bubbles will appear on the tops. Flip to cook the other sides.
- Place the cooked hotcakes on kitchen towel to absorb excess oil, then serve immediately.
- We ate ours with sour cream. The original recipe also suggested serving them with maple syrup, or as a breakfast with bacon & grilled tomatoes. Leftovers can be gently reheated in a frying pan with a little oil.
This recipe tastes even better made with vegetables from Community Harvest Whetstone