Butternut Squash Pancakes

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Who doesn’t like pancakes! Here is a healthy and hearty recipe for pancakes that can be eaten in the morning, snack or lunch!

What you will need (makes 20 cakes):

2 c. peeled and grated butternut squash (1 lb squash)

2 c. grated potato (about 2 medium)

1 medium red onion, grated (1/2 c)

2 tsp salt

2 cloves garlic, minced

1 tsp dried sage

ΒΌ tsp grated nutmeg

1 large egg, beaten

3 Tbs. unbleached white flour

Salt and ground black pepper

Vegetable oil for frying.

  • Place squash, potatoes and onion into colander. Add 2 tsp salt, mix and let drain over sink, about 15 minutes. Press vegetables several times to extract water.
  • Transfer vegetables to medium bowl. Add garlic, sage, nutmeg, and egg and mix thoroughly. Add flour and season with salt and pepper and mix thoroughly.

Heat about 1/8inch oil in heavy-bottomed large skillet. Using a heaping tablespoon, drop pancakes into oil; press down with a spatula to flatten and ensure even cooking. Cook 1-3 minutes on each side until golden brown. Remove to platter and keep warm. Cook remaining batter adding more oil to pan when necessary.