THE RECIPE 

3 Butter Pancakes

serving size: 12 pancakes

prep time:  20 minutes

cooking time: 15 minutes

 

1 1/2 cup sifted unbleached flour (see what your local options are and even experiment with replacing 1/2 cup of the white flour with nuttier, healthier flours like buckwheat, stone ground wheat, etc.)

1 1/2 tablespoon raw sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/8 teaspoon salt

1 cup buttermilk, (use the byproduct of your homemade butter)

1 cup whole local milk

2 small local eggs

2 tablespoons butter, melted (local, or you can use some of the unflavored homemade butter you just made!)

1/2 cup local butternut squash puree (easiest way I find is to cut into 1/4 inch cubes and steam until tender)

vegetable or canola oil for frying

 

In a large bowl, sift together flour(s), sugar, baking powder, baking soda and salt.  In a separate bowl, beat together buttermilk, milk, eggs, butternut squash puree and melted butter. Do not combine dry and wet mixtures together yet.

 

Heat a lightly oiled frying pan, griddle or skillet over a medium high heat.  If  lightly flicked water beads up and sizzles on the surface, then you are ready to combine mixtures and cook.

 

Using a wooden spoon (or if you absolutely have to--a wire whisk) to minimally and gently blend, pour the wet mixture into the dry mixture.  Do not over stir.  Pour the batter on the hot skillet by the ladle-full, or about 1/2 cup per pancake.  Wait until air bubbles form and pop on first side, then flip and cook to brown on the second side.  Crispy and light, these are almost like tangy, sweet crepes!  Enjoy!