kuri squash pancakes: a breakfast at home

November 10, 2016

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jmclaughlin-krissyosheaphotography-2016jmclaughlin-krissyosheaphotography-2016-4jmclaughlin-krissyosheaphotography-2016-6jmclaughlin-krissyosheaphotography-2016-8Things are truly winding down at the farm. The last vestiges of summer, a few unripened green tomatoes clinging to the vine, have been picked. The garden has surrendered and will lay dormant now until next season. The hens are laying less. The dark mornings, chilly wet days and early evenings give them no motivation and they seem preoccupied with foraging in the field anyway. The shorter days mean less time spent outside and with the daylight growing more scarcse, I am looking forward to bright mornings and seeking out the warmth of the indoors. 

 Though the days are darker and colder there are things I look forward to as much as any other season. It is the season again for fires in the fireplace and an excuse to read those books which have piled up in the warmer months. With pages dog-eared or little scraps of paper hastily tucked inside I relish the chance to spend time with them now. Waking in the dark blue-grey dawn and making my way to the kitchen. Lighting the flame under the kettle and listening as the first bells from the town center strike out across the cold clear morning, signaling the hour. 

Now is the perfect excuse to stay enfolded indoors, wrapped in wooly jumpers and slippered feet.  And staying in and making breakfast at home feels like one of life’s simple little luxuries. The heat of the stove seems able to warm the whole house and the heady scent of coffee, cinnamon and nutmeg mingle in the corners of the rooms. There is something wonderful about the though of endless cups of coffee, hands clasped around warm mugs and convivial conversation all at the breakfast table.

With no agenda or timeline, I relish these weekend mornings & their unhurried pace. This divinely soft jumper from J.McLaughlin, their relaxed tunic and an easy easygoing pants is fast becoming my foolproof weekend attire. And, these kuri squash pancakes are the very thing for a breakfast at home. Served simply with warmed maple syrup or maple butter. The citrus is good again and I like slices of cara cara oranges or ruby red grapefruit on the table, their slighly tart acidity a lovely bedfellow with the syrup sodden pancakes. And a big bowl of grapes of course for picking at after the pancakes are gone but there is still reading to be done. I love whiling away the morning still at the table

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I often have extra Kuri squash in the fridge from dinner the evening before. This pancake recipe is a great way to use up leftovers but you can quickly and easily steam a peeled, chopped kuri squash on the same morning. It takes about 10 – 15 minutes.

depending on the moisture content of the Kuri squash, you may need to add additional milk to the pancake batter below. It should pour easily, with a consistency slightly thicker than buttermilk. If the mixture seems very thick and stiff, add milk a tablespoon at a time and blend until the batter is a little looser.

 These pancakes are delightful with a bit of warm maple syrup poured over the top and sprinkled with toasted walnut pieces for crunch.

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KURI SQUAH PANCAKES 

makes 12 -15 4″ pancakes depending on size of pour 1 cup cake flour or other fine flour 

  • 1 cup steamed kuri squash
  • 3 teaspoons aluminum-free baking powder 
  • 1 teaspoons baking soda 
  • 1 teaspoons grated fresh ginger 
  • 1 1/2 teaspoon fresh grated cinnamon
  • 1/2 teaspoon nutmeg 
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cups milk + 3 tbsp
  • 2 tbsp maple syrup
  1. in a bowl sift together the flour, baking soda & baking powder 
  2. in a blender, blend the squash & egg & salt until the mixture is very smooth and well combined
  3. to this mixture add 1 Cup milk, maple syrup, cinnamon, ginger and nutmeg. Blend until just combined 
  4. then slowly pulse in the dry ingredients until just combined and the mixture is smooth
  5. add the extra milk, 1 tbsp at a time, if the mixture is too stiff 
  6. pour onto a hot griddle or cast iron pan in 4″ rounds turning once
  7. serve immediately with maple syrup and chopped toasted walnutsjmclaughlin-krissyosheaphotography-2016-2

 

*this post is sponsored by J.McLaughlin, all thoughts and opinions are my own

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