Butternut Squash and Pecan Pancakes
- 8 tablespoons Unsalted Butter melted and cooled
- 2 cups Whole Milk warmed gently
- 1 cup Farmers Market Organic Butternut Squash Puree
- ¼ cup Granulated Sugar
- 1 tablespoon Chai Spice Mix
- 1 teaspoon Turmeric
- 2 1/2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 2 large Eggs
- 1 cup Pecans chopped + more for topping
- Maple Syrup for serving
- In a small saucepan, melt the butter over medium-low heat. Add the milk to the pan, and warm gently until no butter lumps remain in the pan. The cold milk will cause the butter to solidify again that is why you want to warm the milk slightly. Allow this mixture to cool for about 5 minutes while you prepare your remaining ingredients.
- In a large bowl combine the squash puree, sugar, chai spice mix, turmeric, and the butter/milk mixture. Whisk vigorously until well combined. Add the flour baking powder, baking soda, and salt to the bowl. Begin whisking the dry mixture into the wet. When the mixture is about halfway combined and flour streaks still remain, add the eggs to the bowl. Whisk until fully combined, a few lumps may remain.
- Fold in the pecans.
- Heat a griddle over medium heat until wisps of smoke begin to rise from it.
- Using a 2-ounce ladle or 1/4 cup measuring cup, spoon 2-3 pancakes onto the warm griddle and cook 30-45 seconds on each side. Continue cooking until all the batter has been used, keep your pancakes warm in a 200˚F oven until ready to serve.
- Serve the pancakes topped with more pecans and maple syrup.