Butternut squash pancakes


  • 1 medium size butternut squash
  • ½ cup all purpose flour
  • 120 ml of milk
  • ½ tsp. nutmeg
  • 1 egg
  • Vegetable oil


Add the butternut to a steamer over some boiling hot water and steam until softened or just boil with a little water in a bowl, mash the squash and set aside to cool.Add the flour, milk and egg and whisk until you have a smooth slightly thick batter.Grease a frying pan over a medium heat with some vegetables oil. Add heaped tablespoon of the mixture to make mini pancakes and cook until golden on both sides.

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