Squash pancake everyone!

Well, Thanksgiving is over and yet we are dreading on what to do with the leftover pumpkin puree. Luckily Bob was so resourceful in finding new recipe for me to cook. One of the recipes he got was about was a pumpkin pancake recipe. Since we don’t have pumpkin here in the Philippines, we just have squash here.

Really we have pumpkin here in a can, imported from the States. And it costs a fortune to buy it. Since Bob doesn’t really like to eat food coming out from the can, I have to be inventive to make the recipe of what we have here in the Philippines. It worked out most of the time. I have to find what’s the best substitute from it that we could find here in the Philippines.

Bob saw a recipe on the internet about how to make a pumpkin pancake. As you all know we don’t grow pumpkins here in the Philippines. Instead we got so much squash growing here at any places from the 3 islands of the P.I. My sister and my brother-in-law grows squash at their farm too. That’s where Chris got started eating squash. He likes it a lot.  So when Bob saw that we still had some left over squash puree on our fridge he then search on the net of a good recipe for squash puree aside from pumpkin pie and pumpkin bread. Really its an easy recipe to make.

Here is a video of the original recipe that Bob saw on the Internet:

Here are some pictures of my cooking process, the recipe is below the pictures.  Click on the picture to see a larger image.

 

Here’s the recipe that we use below:

Ingredients: (Mix all dry ingredients in a separate bowl)

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground all spice
• 1 tbsp brown sugar
• 1/2 tbsp white sugar

Mix all liquid ingredients in a separate bowl:

• 1/2 cup squash/pumpkin puree
• 1 egg
• 3/4 cup milk
• 1 tbsp vegetable oil (canola will do too)
• 1 tsp lemon juice
• 1 tsp grated lemon zest (sometimes i don’t use it and it still taste good)

Procedures:

1. Mix all the dry ingredients well.
2. Whisk all liquid ingredients, then when its smoothed put the dry ingredients and continue to whisk. If you want thinner pancake just add a little milk. Just eyeball it.
3. Heat a frying pan (griddle) on medium high heat with olive oil, canola oil or vegetable oil. When the pan is hot put a ladle of that squash batter on the hot pan and let it cook for like 3 minutes on each side or until the bubbles form on the pancake and it is brown on the side. While the pancake is cooking try to lower the heat of the stove so that the pancake will not get burn right away.
4. You can put butter on top with jelly, maple syrup, or cinnamon sugar. Or any toppings you want.
5. If you want to make it into waffles, just don’t add any additional milk to the batter. You can put any toppings you want too.

Well, I hope you will try the recipe and let me know what you think. We’ve been making squash pie over Thanksgiving. It’s super yummy. We’ve been letting friends taste it and they liked it a lot. Hey, we paid P600 per order of pie before like 4 years ago. Now we are making our own. Loving it.

Hope you guys have a good and fruitful New Year! Stay safe!