Butternut squash and spinach pancakes

Butternut squash and spinach pancakes

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

Capacity : 175 ml (3/4 cup)

  • 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

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.
Preparation
15 minutes
Cooking
30 minutes
Servings
24 pancakes - 6 portions
Category
Breakfasts and brunch
Recipe by
Josée Robitaille