Name: Squash Pancakes with Fig Syrup
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H39M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 12 ounces butternut squash, peeled, seeded, and cubed (about 3 cups); 1/2 cup cake flour (not self-rising); 1/2 cup apple juice; 2 large egg whites; 1 to 2 teaspoons fig or maple syrup, plus more to drizzle; Salt and pepper; 1 tablespoon grapeseed oil; 1/4 cup creme fraiche; 2 tablespoons Indian maple sugar

Directions

Special equipment:

Vegetable juicer, 12-inch non-stick saute pan

Using a vegetable juicer, juice the squash and reserve the pulp. (You should have about 1/2 cup of pulp and 1/2 cup of juice.) Place the squash pulp in a medium mixing bowl and sprinkle with the flour. Using your fingers, gently squeeze the pulp and flour together until just blended. Gently stir in the squash juice and apple juice until just blended.
In a large bowl, whisk the egg whites to a very soft peak. Add the fig syrup and whisk to a medium-firm peak. Gently fold 1/3 of the egg whites into the batter base to lighten it, being careful not to fully incorporate the egg whites. Gently fold the lightened batter back into the egg whites. Again, be careful not to fully incorporate the mixture. (The more gently you treat the egg whites, the higher the batter will rise.)
Heat a 12-inch non-stick saute pan over a medium heat until hot. With a paper towel dipped in the oil, lightly oil the pan. Working in batches, spoon about 2 tablespoons of the batter into the pan, to form as many 2 to 3-inch round cakes as will fit, and cook until just set. Gently turn the cake over and finish cooking, about 1 1/2 to 2 minutes. The cakes will be very soft. Repeat with the remaining batter.
To serve: Shingle the cakes on heated plates. Place a quenelle of creme fraiche against each serving of cakes and drizzle with fig syrup. Sprinkle each plate with Indian maple sugar.

Spicy Shrimp, Celery, and Cashew Stir-fry

Korean Fried Chicken

Neapolitan Swirl Bread

Healthy Vegetable and Couscous Stuffed Peppers

Lemon Meringue Pie for Two

On Tonight

Worst Cooks in America

Supermarket Stakeout

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Spicy Lentil and Sausage Soup

Encore: Baklava Muffins

Encore: Stir-Fried Steak Tacos in Under 20 Minutes

Encore: Carrot Snacking Cake with Cream Cheese Frosting

Encore: Pan-Fried Honey-Garlic Frozen Salmon

Encore: Arroz con Pollo

Try Premium

Weeknight Dinners: Instant Pot Edition

25 Minutes or Less Meal Plan

Spicy Lentil and Sausage Soup

Encore: Baklava Muffins

Encore: Stir-Fried Steak Tacos in Under 20 Minutes

Encore: Carrot Snacking Cake with Cream Cheese Frosting

Encore: Pan-Fried Honey-Garlic Frozen Salmon

Encore: Arroz con Pollo

Chile-Thyme Chicken Breasts with Sweet and Spicy Brussels Sprouts

Short Rib Taquitos with Avocado Salsa

Squash Pancakes with Fig Syrup

Special equipment:

Categories:

Related Pages