Recipe of Speedy Butternut squash pancakes with butternut yogurt sauce - Free download

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We hope you got benefit from reading it, now let's go back to butternut squash pancakes with butternut yogurt sauce recipe. To make butternut squash pancakes with butternut yogurt sauce you only need 19 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Butternut squash pancakes with butternut yogurt sauce:

1. You need of [Dry Ingredients]:.
2. You need 125 g of flour.
3. Use 1/4 tsp of salt.
4. You need 1 tsp of baking powder.
5. You need 1/4 tsp of baking soda.
6. You need 1 Tbsp of sugar.
7. You need dash of cinnamon.
8. Provide dash of nutmeg.
9. You need of [Wet Ingredients]:.
10. Prepare 150 g of mashed butternut squash.
11. Get 1 of egg.
12. Use 130 ml of milk.
13. Provide 1/4 tsp of cider vinegar.
14. Use 5 of drops vanilla essence, optional.
15. Use of [Butternut Squash Yoghurt Sauce]:.
16. Provide 4 Tbsp of mashed butternut squash.
17. Provide 1-2 tsp of sugar.
18. Provide 3-4 Tbsp of plain yoghurt.
19. Get of Other: Butter for topping.

Instructions to make Butternut squash pancakes with butternut yogurt sauce:

1. Before starting, prepare the mashed butternut squash (you need about 1/4 of a whole squash). Peel the squash, cut into smaller chunks and steam it until soft enough to mash (about 10 minutes). Mash and let it cool down for a few minutes in a bowl. Set aside 3-4 Tbsp squash for the yoghurt sauce if making..
2. Combine dry ingredients in a bowl and mix well..
3. Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined..
4. Mix the the dry ingredients into the wet ingredients..
5. Heat a frying pan or griddle on medium low. Grease with a little vegetable oil or melt some butter in the pan. Pour in one ladle of batter per each pancake. When the top becomes bubbly, flip the pancake over..
6. Cook the other side another minute or so until golden brown, then remove to a warm plate. Repeat cooking the batter until all pancakes are cooked (about 6 in total). You can keep the finished pancakes warm by keeping them covered in a warm oven..
7. For the butternut squash yogurt sauce: Mix together 3 or 4 Tbsp mashed butternut squash, with 3-4 Tbsp plain yogurt. Adjust the sweetness by mixing in some sugar..
8. Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :).

Top with remaining frizzled onions and garnish with dill. Make the sauce: Add tomato sauce, chipotle peppers with adobo sauce, greek yogurt, chili powder and garlic to bowl of a food processor; process a few You usually can find cubed butternut squash at Trader Joe's; it's much easier than cubing it yourself. Also, feel free to use sweet potatoes instead. Whether you're vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into.

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