Monday, 26 October 2009

Golden Apple Squash Pancakes

I must confess I did not visit the allotment plot at all this weekend, the weather had been miserable: non stop rain and blustery strong winds. Even the thought of putting on my raincoat and wellies did not fill me with optimism to brave the rain and trod in the mud. No thanks I rather stay indoors than get my nose wet.
Instead I did some cooking with some of my allotment produce. I made these American style pancakes for br-unch (breakfast/lunch) yesterday. I had enough left over for breakfast this morning. Not as nice cold, but still flavourful and substantial.
I harvested a basketful of golden apple squash a little while ago, when they were still green (see above), they have all turned the promised beautiful golden colour. Stunning. I have not had much luck growing larger varieties, namely butternut squash, blue ballet and Uchiki Kuri – all of which produced only one squash to consume. Perhaps it’s the Scottish climate, perhaps I don’t have that touch or the experience that comes with growing larger varieties, but with the smaller varieties, I hit the jack pot. Last year I grew baby sweet lightning pumpkin, they were sweet to look at and sweet to eat, and this year I tried golden apple squash.
I got the recipe for this from Martha Stewarts website. However, I have substituted the pumpkin puree for squash puree. All I did was cut the squash in half and baked it in the oven until it was soft, then I allowed it to cool before scooping it out with a spoon. This squash puree did not require any additional sweeteners or cooking off, it was the right consistency to use in this recipe
Spiced Squash pancakes
Makes 8 – 10
Ingredients
160g/1 1/4 cup of plain flour
2 tablespoons caster sugar
2 teaspoons baking powder;
½ teaspoon each of cinnamon, ground ginger and salt
Grating of fresh nutmeg
Pinch of ground cloves
200ml/1 cup milk
6 tablespoons squash or pumpkin puree
2 tablespoons vegetable oil
1 egg
Method
Whisk the flour with sugar, baking powder and all the spices. In another bowl, mix together the milk, puree, oil and 1 egg; gently fold mixture into dry ingredients until well combined. Add a little oil to a frying pan and gently heat; drop in about 2 – 3 tablespoons of the batter for each pancake. Cook pancakes about 3 minutes on each side. Serve warm with nuts, honey or maple syrup.

13 comments:

  1. Thanks for visiting my little blog the other day :)

    The spiced squash pancakes recipe looks wonderful! We had a garden (well, TRIED to grow in the desert!) this year; how I long for a temperate, well, WETTER climate such as yours...

    If you are looking for another interesting pancake recipe, and have a blender, I have a wonderful recipe for blender pancakes, starting with wheat berries, rather than flour... I'll post it onto my blog presently.

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  2. Your so welcome, Stephanie.
    I will be over to check out your blog for the pancake recipe. Thanks.

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  3. Now, I'm really envious. We normally do well with Uchiki Kuri, but this year was pretty much a right off. So well done. Maybe we should try some of the smaller ones next year. The pepo varieties such as golden apple are generally hardier than the maxima types (2 different species) such as uchiki kuri. I soooo miss not having plenty of squash cos I love it. Might just have to go and buy some though, so I can have a go at making these.

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  4. Happy anniversary! I know what you mean about seeing apples rotting because I have seen it happening over here too. I wonder why if these people do not want to use them why not put out a sign saying 'Apples free to pick' I am sure there would be lots of takers who would be glad to use them.I must try the lavender scones, does it matter what type of lavender does it have to be an edible type?

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  5. Oh, those pancakes look so yummy and inviting! The recipe sounds simple which is perfect for me, I always make pancakes from a store-bought mix (what a shame!) After I finish using that box, I'll try your recipe, thanks Mangocheeks!

    p.s. Sorry for the rain, I hope it'll go away soon so I can see more of your stunning veggies:)

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  6. Those look divine. I adore squash in almost any form and can't wait to give these a try.

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  7. What a wonderful idea! I always have squash or pumpkin puree left over, now I will have to try pancakes!

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  8. Oooo- this looks really interesting! Have never heard of pancakes made with squash before. If I can resist roasting them with garlic and thyme for savoury stuff I will be giving this a go (though with a shop bought variety)!

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  9. Hi Choclette,
    I didn't do well with Uchiki Kuri last year, only harvesting one, so I gave up on it this year - but it was really delicious, that I am tempted to give it another go next year.

    I would certainly recommend the smaller ones next year. As you know, I have been successful with them. If you get a chance, do try these, they were lovely.


    Hello Peggy,
    Thank you for the warm anniversary wishes!

    You are so right, the council should put up a sign encouraging people to pick them - free. I am confident like you that there would be lots of takers who would be glad to use them.

    Please, please do try the lavender scones. In relation to your question about lavender. Apparently all lavenders are edible, but I think some varieties taste better than others. For this culinary lavender delight, I used what I think is known as Hidcote lavender, but I am sure the others will be okay, just go easy on the quantity. Oh Peggy, the 50:50 mixed berry jam I made a while ago has been successful, will soon be posting it on my blog.

    Thank you Oraphan,
    Please do make this recipe. As a working person, I don't like intrinsic technical cooking, I very much like simple recipes, which is why I made these.

    I'm sorry about the rain too. I don;t want to disappont you Oraphan, but the rain is here to stay and my ventures to the allotment plot will be decreasing very soon (sorry), but I will try and enjoy and showcase what is left of the season before Winter truly kicks in.


    Hi k's,
    I do hope you enjoy them, you could even add crushed pecans or walnuts to the mix.


    Matron - I do hope you enjoy them!

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  10. Hello TheFastestIndian,
    Whether its with homegrown squash or shopbought, please do give these a go, I think you might just like them!

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  11. What an awesome recipe. I love Martha's site.

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  12. looks so yumm.
    http://epicureansdelight.blogspot.com/

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