A while back my husband was talking about how good my savory pancakes are, which was nice to hear. I most often make them with zucchini, especially when my garden is really producing.
The way I make savory pancakes is with a small amount of liquid, and very little flour. So mine are a not pancake with a little bit of veggies. Quite the opposite.
Then my husband suggested I make pancakes with butternut squash, and that’s when I realized I never had used any kind of winter squash in savory pancakes. I decided to include bacon, shallots, walnuts, and parsley for a perfect autumnal pancake.
Butternut Squash and Bacon Pancakes
6 ounces bacon, diced
2 ounces cream
Pinch of salt
1/2 teaspoon white pepper
1 – 2 pound butternut squash
3 small shallots, diced
1 1/2 ounces chopped walnuts
Approximately 2/3 cup flour
Using a large skillet, cook the bacon dice just until done; you don’t want it super crispy. Scoop out of the bacon grease using a slotted spoon, and place on paper towels to drain. Keep the skillet with the bacon grease on the stove.
In a large bowl, whisk together the eggs, cream, salt and pepper; set aside.
Peel the butternut squash and remove the seeds. Using a grater, grate the squash. Place the squash in the bowl with the eggs.
Add the shallots, chopped walnuts, and parsley to the bowl and stir, then add the bacon and gently incorporate.
Add the flour by gently sprinkling it over the squash mixture and incorporating it to make the batter.
Heat a large skillet over medium-high heat. Have a plate, a spatula and a large spoon ready next to the batter bowl. Place about 2 teaspoons of the melted bacon grease and 1 tablespoon of butter for each batch of pancakes.
Place two or three even spoonfuls of the batter into the skillet and smooth them as best as possible.
Cook for a couple of minutes, then gently flip over, and turn the heat to medium. You want browning on the outside, but you also need the inside to cook.
Flip the pancakes over one more time and allow the squash to cook for at least another 2 minutes, 6-7 minutes total.
Place the pancakes on the plate, heat the skillet hotter, add more bacon grease and butter, and finish the remaining batter.
If you don’t want to use bacon grease and butter, use a olive oil or grape seed oil.
Serve the pancakes hot or warm. They’re great alongside grilled chicken or turkey, but also lighter with just a green salad!
If you’re munching on them as is, try them with some sour cream! Fabulous!