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1
Before starting, prepare the mashed butternut squash (you need about 1/4 of a whole squash).
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2
Peel the squash, cut into smaller chunks and steam it until soft enough to mash (about 10 minutes).
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3
Mash and let it cool down for a few minutes in a bowl.
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4
Set aside 3-4 Tbsp squash for the yoghurt sauce if making.
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5
Combine dry ingredients in a bowl and mix well.
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6
Once the squash has cooled a little, whisk together the wet ingredients until everything is well combined.
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7
Mix the the dry ingredients into the wet ingredients.
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8
Heat a frying pan or griddle on medium low.
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9
Grease with a little vegetable oil or melt some butter in the pan.
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10
Pour in one ladle of batter per each pancake.
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11
When the top becomes bubbly, flip the pancake over.
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12
Cook the other side another minute or so until golden brown, then remove to a warm plate.
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13
Repeat cooking the batter until all pancakes are cooked (about 6 in total).
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14
You can keep the finished pancakes warm by keeping them covered in a warm oven.
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15
For the butternut squash yogurt sauce: Mix together 3 or 4 Tbsp mashed butternut squash, with 3-4 Tbsp plain yogurt.
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16
Adjust the sweetness by mixing in some sugar.
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17
Serve pancakes with the butternut squash yogurt sauce and/or a dollop of butter :)
