Butternut Squash and Sweetcorn Pancakes – a savoury cheesy pancake recipe with the natural sweetness of butternut squash.
Savoury Pancakes anyone?
My little one LOVED these, they would also be great with cream cheese or hummus etc spread over the top or enjoy them just as they are.
Make up a batch of these and pop a few in the freezer, so that you have some on hand for your little grazer for a quick snack or meal.
To warm up I just heat on a pan on a low heat and they are ready in minutes.
More Pancakes Recipes
Want some other pancakes recipes? Check out these:
- FLUFFY PUMPKIN OATMEAL PANCAKES
- APPLE AND SULTANA PANCAKES
- BANANA PANCAKES
- GREEN PANCAKES
- APPLE AND BLUEBERRY PANCAKES
or head on over to my FULL RECIPE INDEX for more delicious recipes for Little Hands
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Butternut Squash and Sweetcorn Pancakes
Butternut Squash and Sweet Corn Pancakes - a savoury cheesy pancake recipe with the natural sweetness of butternut squash.
- 100g (3.5oz) of butternut squash, cubed
- 100g (3.5oz) of all purpose flour
- 120ml (1/2 cup) of milk
- 1 egg
- 4 tbs (1/4 cup) of frozen sweetcorn
- 1/2 tsp of paprika
- 25g (1oz) tablespoons of Parmesan cheese or cheddar, grated
- 1 tbs sunflower oil
- Add the butternut squash to a steamer over some boiling hot water and steam until softened.
- Place in a bowl and mash, set aside and allow to cool.
- Add the flour and egg and whisk until you have a smooth slightly thick batter.
- Stir in the cheese, sweetcorn and a sprinkling of paprika.
- Grease a frying pan over a medium high heat with some vegetable oil.
- Add heaped tablespoons of the mixture to make mini pancakes and cook until golden on both sides.
VEGETARIAN • NUT FREE • FREEZER FRIENDLY
- vegetarian - use a vegetarian friendly cheese
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Nutrition Information:Yield: 8 Serving Size: 1 pancakes
Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 1.2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 87mgCarbohydrates: 12.6gFiber: 0.8gSugar: 1.4gProtein: 3.9g
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Can these be frozen? And reheated in a toaster perhaps?
I make a batch and freeze before cooking – in tupperware, each with one or two tbsp of the batter in. Then I cook fresh. I’d have thought they would freeze well once cooked, but would be nicer cooked after freezing.
What is the milk for please??
I love this idea, but I tweaked your recipe a little bit based on what I needed to use up. I used 1 (4 ounce) container of butternut squash baby food, 3/4 cup plus 1 Tablespoon self-rising flour, colby-jack cheese instead of Parmesan, and everything else I kept the same. The batter was a little thin, but I think that was because I used baby food, so I would definitely start with 1/4 cup of milk and add more if needed. It does not say in the recipe what to do with the milk, but I just assumed that it it went with the other wet ingredients (eggs and squash) as in most pancake recipes. I got 18 small pancakes total, and my one-year-old enjoyed them spread with cream cheese. I am going to freeze extras as I do with any leftover pancakes. Thank you for sharing!
these are delicious but I tweaked slightly. I added some spring onion and used roasted butternut squash which added a bit more flavor. My 11 month old loves them
sounds yummy, you could really mix these up with all kinds of different herbs and seasonings as little one gets older.