Roasted Squash Pancakes

I'm all about making big meals to help prep for future meals throughout the week. Anytime I roast vegetables, I always try to make a extra large batch. Then during the week I make salads with leftover grains, sometimes some beans (like garbanzo and white beans) and add my roasted vegetables. Another great option is to make burrito wraps (think hummus, feta, chard) or sandwiches with the roasted vegetables. It is really delicious.

And while I love making all of those lunch options, I have discovered that my roasted vegetables, which I almost always make with a little olive oil, big pinch of sea salt and then once roasted, tossed quickly in balsamic, make the BEST pancakes. They are fluffy, rich, flavorful, and bright in colors. Lately we have been making beet pancakes, carrot pancakes (Hudson loves the carrot, while Lola loves the beet pancakes, it could have something to do with the hot pink color), and squash pancakes (my favorite).

For the recipe, feel free to skip on the balsamic vinegar while roasting. Although, I don't think you should. Adding a bit of vinegar at the end, helps draw out the natural sweetness of the squash. Which in the end creates a sweet, yet slightly savory pancake. I enjoy my pancakes, almost always, with greek yogurt on top. But feel free to drizzle on some good quality maple syrup, a few nuts, and come chocolate chips. I won't judge you. 

Note, I always, always, make pancakes in a cast iron pan. It creates a pancake that is crisp on the outside while remaining fluffy on the inside. Cast iron's are known to heat evenly, which is exactly what you want and need while making a pancake. When finished, quickly wipe out with a paper towel while the pan is still hot. Done and done. 

Roasted Squash Pancakes
adapted from my favorite fluffy pancakes 

1 red kabocha squash (butternut, acorn, or delicata would also work great!)
2 tablespoons olive oil
pinch of sea salt
1 tablespoon balsamic vinegar
3/4 cup plus 2 tablespoons milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted, plus more for the pan

Preheat oven to 425 degrees. Peel and cut squash into 1" cubes. Place on a parchment lined baking sheet and toss with olive oil and sea salt. Roast for 20-25 minutes, flipping one time, until golden and cooked through. Immediately after removing the roasted squash from the oven, toss with balsamic vinegar. Set aside to cool.

Place white vinegar into the milk, stir one time and set aside for 5 minutes. 

Once the squash is cool (does not have to be completely cold, just cooled slightly), place in a food processor or blender to puree. You only need 2/3 cup of squash puree, so remove the extra and save for later. (Note, the amount of squash puree is solely up to you. I prefer extra squash to make a thick rich pancake, but you can add as little as 2 tablespoons to start with). Add "soured" milk, egg, and melted butter, and mix to combine.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Pour the wet ingredients over the dry ingredients. Fold together until just combined. 

Heat (preferably a cast iron) pan over medium heat. Add 1 tablespoon of butter to the pan and melt. Pour 1/4 cup of pancake batter onto the hot pan. Because this batter is thicker, take the back of a spatula and press down to help smooth out the pancake. Use additional batter for a larger pancake. As bubbles begin to appear, flip the pancake and continue cooking for up to 1 minute, or until the bottom is golden. Remove, place in a warm oven and continue cooking the remaining pancakes. Note, about every other pancake I add 1 tablespoon of butter to the pan, just watch your pan and pancakes to determine if you need more or less butter. 

Serving Options:

Greek Yogurt (my favorite!)
Maple Syrup
Pecans
Chocolate Chips

Freeze leftovers, always! They heat up really nicely in a toaster oven. 

This post was sponsored by FINEX.