Squash and basil pancakes
Winter squash is the star of the produce bin at this time of year. It’s colorful and wonderfully versatile in an array of recipes. Chefs use squash all kinds of ways--in ravioli, risottos, mousses, bisques and puddings.
Squash also has nutritional heft. With a healthful dose of fiber, vitamin A, traces of vitamin C and potassium, it’s prominent on the anti-cancer food list. And half a cup of pureed butternut squash has only 40 calories.
Most squashes are interchangeable in recipes, with the exception of spaghetti squash and acorn squash. Spaghetti squash has thin strands like pasta; acorn is best baked and eaten from the shell rather than pureed.
Heat 1 tablespoon butter in large nonstick pan over medium heat. When hot, add shallots. Cook until softened but not brown, stirring often, about 2 minutes. Transfer to bowl. Add squash, eggs, milk, flour, sugar, baking soda, salt, cayenne pepper, black pepper to taste and basil. Stir until smooth.
Use paper towel to wipe out pan. Heat 1/2 tablespoon butter in pan over medium heat, tipping pan to coat surface. Use 2 scant tablespoons batter for each pancake and use back of spoon to spread to 3-inch diameter. Cook until edges are lightly browned and surface has air bubbles, about 1 1/2 minutes. Use spatula to turn and cook until browned, about 1 minute more. Set aside on baking sheet to keep warm in 200-degree oven. Cook remaining pancakes, adding butter to pan as needed. (If desired, pancakes can be made a few hours ahead and kept at room temperature, lightly covered with foil. Before serving, place in single layer on greased pan. Reheat, uncovered, in 200-degree oven 6 minutes.)
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