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Les Marchés Publics de Montréal

Butternut squash and spinach pancakes

All recipes |  Lunch and brunch

Butternut squash and spinach pancakes, Déjeuners et brunchs
  • 24 pancakes | 6 servings
    • A recipe by Josée Robitaille

    Ingredients

    Pancakes

    • A good slice of butter
    • 6 oz (171 g) spinach, washed and stemmed
    • 1 French shallot, chopped
    • 1 clove garlic, finely chopped
    • Nutmeg, grated to taste
    • 2 cups (500 ml) raw butternut squash, grated
    • 1/4 cup (60 ml) flour
    • 1 teaspoon (5 ml) baking powder
    • 1/2 cup (125 ml) grated Gruyere cheese
    • 1/4 cup (60 ml) Greek yogurt
    • 1 egg
    • Drizzle with olive oil
    • A knob of butter
    • Ground salt and pepper

    Chive sauce

    • 1/2 cup (125 ml) Greek yogurt
    • 2 tablespoons (30 ml) mayonnaise
    • The juice of half a lemon
    • 2 tablespoons (30 ml) chopped chives
    • Ground salt and pepper
    • Capacity: 3/4 cup (175 ml)

    Preparation

    Pancakes

    1. In a large frying pan, heat the butter over medium heat and cook the spinach for 2 to 3 minutes.
    2. CIason, add shallot, garlic and nutmeg. Continue cooking for 1 minute.
    3. Remove from pan and place in a sieve to drain, then leave to cool. Chop roughly with a knife.
    4. In a bowl, combine spinach, squash, flour, baking powder and cheese.
    5. Add yogurt and egg, season and mix well.
    6. In a large nonstick frying pan, heat oil and butter over medium-high heat.
    7. Reduce heat to medium and place about 60 ml (1/4 cup) of mixture per pancake, making sure to flatten to about 1 cm (1/2 in.) thickness.
    8. Cook for 3 to 4 minutes on each side, or until golden brown.
    9. Serve with chive sauce or simply lime quarters.

    Chive sauce

    1. In a bowl, combine all ingredients and season. Refrigerate until ready to serve.


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