Squash Pancakes or Pumpkin Pancakes
You can use Kabocha Squash or Pumpkins whichever is available. Both are just the same in taste even though the origins and looks are quite different. Pumpkins and Kabocha are just different types of squash.
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 cup milk
6 tablespoons kabocha squash puree
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
For the dry ingredients:
In a mixing bowl, combine flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
For the wet ingredients:
In another bowl, stir milk, squash puree, butter and egg in a separate bowl.
Gradually fold this mixture into the dry ingredients. Do not stir it, but just use the fold technique (like your folding a paper crosswise). It is important that the air between the mixture is maintained because this will determine the fluffy texture of your pancake. So the rule of thumb is just combine it but never over mixing the mixture to retain the air bubbles it needed to become fluffy as you cook it.
Cook the squash pancakes:
Melt butter in a non stick large flat pan over low heat. (Do not burn the butter).
Pour 1/4 cup batter for each pancake and cook for about 1 minute per side over lowest heat. I used a fire as high as 3cm. Slow cooking can help you cook it perfectly and avoid easily toasting the bottom. Once bubbles appear on the sides, gently slid in your large spatula to turn over the pancakes. Repeat the same steps until all mixture are cooked.
Serve with butter and honey. Enjoy!