By Laura Bonicelli
Pair with Apple Maple Syrup Sauce.
- 4 cups butternut squash from a 3 pound squash (peeled, seeded, coarsely grated)
- 1 large beaten egg
- 2 2 tablespoons onion (grated finely)
- 3 tablespoons canola oil
- ½ cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- canola oil (enough for 1/4 inch in skillet)
Bring a large pot of water to a boil over high heat. Fill a large bowl with ice cubes and water. Add the grated squash to the boiling water and cook for 1 to 1 1/2 minutes to soften. Immediately scoop the squash out of the pot with a sieve or skimmer and add to the ice water. Once the squash is cold, drain on paper towels and place in a medium bowl. In a small bowl, lightly beat the egg. Blend in the grated onion and the 2 tablespoons of canola oil. Add this mixture to the squash. In another small bowl, stir together the flour, baking powder, and salt. Fold into the squash mixture and combine thoroughly. Heat 1/4-inch of the canola oil in a medium skillet over medium-high heat until shimmering.
Using a 1/4-cup measure, drop 3 or 4 dollops of batter into the hot oil, flattening them into pancakes. Cook until brown and set on the bottom, three or 4 minutes. Flip and cook until browned on the second side, 2-3 minutes. (It is important to not brown the pancakes too quickly; they need time to cook through to the center.)
Drain on paper towels. Serve warm, topped with Apple Maple Syrup Sauce.
Serves 4, 2 pancakes per person.