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Monday, 29 August 2016

Butternut Squash Pancakes with Brie Cheese and Fruit Salsa

Butternut squash is sweet, tender and the perfect ingredient for pancakes.  We topped these breakfast beauties with a seasonal fruit salsa and garnished the plate with some hot house veggies.


2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¾ cup cooked and pureed butternut squash
1 ¼ cups milk
¼ teaspoon cider vinegar
2 eggs
½ teaspoon vanilla
Cooking spray

2 peaches, sliced
1 pint of blueberries
2 apples, cored and chopped
2 pears, cored and chopped
½ cup table grapes
4 ounces brie cheese

For your salsa, add fruit to a medium bowl, and mix.  Set aside.

In a medium bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. 

In a large bowl, whisk together squash, milk, vinegar, eggs and vanilla.  Add dry mixture to wet and stir until just thick and combined.

Heat a pan over medium-low heat and add cooking spray. Drop ¼ cup of butter into the pan for each pancake and cook until the undersides are brown and the tops are speckled with bubbles.  Flip pancakes and add brie to the tops.  Remove when undersides are browned and cheese is slightly melted.

Serve immediately with fruit salsa.  Garnish with tomatoes, cucumber, mint and lettuce.

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