Spiced Almond Pancakes with Candied Butternut Squash and Maple Butter
Try this Spiced Almond Pancakes with Candied Butternut Squash and Maple Butter recipe.
Try this Spiced Almond Pancakes with Candied Butternut Squash and Maple Butter recipe.
- 2 eggs
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 tablespoon baking powder
- 1 tablespoon brown sugar
- 3 tablespoons unsalted butter
- 1 small butternut squash peeled + cut into small cubes
- 1/4 cup pure maple syrup
- 1/2 teaspoon salt + pepper
- 3/4 cup almond flour/meal
- 1-2 tablespoons molasses depending on your taste (i like using 2 t
- 4 tablespoons unsalted butter melted
- pure maple syrup apple slices + toasted almonds, for serving
- 1 stick salted butter
- 3 tablespoons pure maple syrup
- Carbohydrate 18.711944037372 g
- Cholesterol 62.0237500016907 mg
- Fat 23.1625276395612 g
- Fiber 0.516773609824389 g
- Protein 3.28040166852493 g
- Saturated Fat 14.5686907225569 g
- Serving Size 1 1 Serving (109g)
- Sodium 294.231055730892 mg
- Sugar 18.1951704275477 g
- Trans Fat 1.67251755566194 g
- Calories 291 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- Add the butternut squash, butter, maple syrup, cinnamon, salt + pepper to a baking sheet with sides or a roasting pan. Toss well to combine. Place in the oven and bake for 30-40 minutes or until the squash is tender and caramelized. While roasting, toss the squash around a couple of times to ensure even cooking.
- In a large mixing bowl, combine the flour, almond flour, baking powder, baking soda, cinnamon, ginger, salt and brown sugar. Add the eggs, molasses, butter and milk. Mix the batter until just combined. It's OK if there are lumps in the batter. Cover the batter and set aside for 10 minutes while you make the maple butter.
- Using an electric mixer, beat together the butter and maple syrup until the butter is whipped and fluffy. Spoon into a bowl for serving.
- When the squash is almost done roasting, heat a large skillet or griddle over medium heat and add butter to melt. Pour about 1/3 cup pancake batter on the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
- To serve, spread each pancake with a little maple butter and then top with candied butternut squash. Garnish with apple slices + toasted almonds and then finish with a drizzle of maple syrup if desires. DEVOUR.
Balancing oven roast times with stovetop griddle work requires strict coordination when preparing multiple components simultaneously. Roasting the butternut squash at 400 degrees Fahrenheit takes between 30 and 40 minutes, creating a wide enough window to mix the batter and whip the maple butter without rushing. Allowing the pancake batter to rest for 10 minutes hydrates the all-purpose and almond flours properly, yielding a tender crumb rather than a dense one.
Overmixing pancake batter develops excess gluten, resulting in tough cakes instead of fluffy ones. Leaving lumps visible ensures the final texture remains light. Tossing the roasting squash cubes twice during their time in the oven prevents scorching while encouraging even caramelization across the exterior.
Swapping the standard flour blend for a gluten-free all-purpose measure adapts this stack for different dietary needs without altering the liquid ratios. Whisking softened butter with maple syrup using an electric mixer incorporates air efficiently for a spreadable topping that melts rapidly over hot food.
