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
¼ 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.