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1
Using a vegetable juicer, juice the squash and reserve the pulp.
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2
(You should have about 1/2 cup of pulp and 1/2 cup of juice.)
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3
Place the squash pulp in a medium mixing bowl and sprinkle with the flour.
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4
Using your fingers, gently squeeze the pulp and flour together until just blended.
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5
Gently stir in the squash juice and apple juice until just blended.
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6
In a large bowl, whisk the egg whites to a very soft peak.
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7
Add the fig syrup and whisk to a medium-firm peak.
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8
Gently fold 1/3 of the egg whites into the batter base to lighten it, being careful not to fully incorporate the egg whites.
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9
Gently fold the lightened batter back into the egg whites.
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10
Again, be careful not to fully incorporate the mixture.
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11
(The more gently you treat the egg whites, the higher the batter will rise.)
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12
Heat a 12-inch non-stick saute pan over a medium heat until hot.
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13
With a paper towel dipped in the oil, lightly oil the pan.
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14
Working in batches, spoon about 2 tablespoons of the batter into the pan, to form as many 2 to 3-inch round cakes as will fit, and cook until just set.
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15
Gently turn the cake over and finish cooking, about 1 1/2 to 2 minutes.
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16
The cakes will be very soft.
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17
Repeat with the remaining batter.
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18
To serve: Shingle the cakes on heated plates.
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19
Place a quenelle of creme fraiche against each serving of cakes and drizzle with fig syrup.
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20
Sprinkle each plate with Indian maple sugar.
