Butternut Squash Sweet Corn Cakes

Saturday, September 5, 2015


1/2 squash peeled, cubed, steamed
1/2 cup flour
1/8 tsp paprika
1/4 cup milk
1/2 cup frozen corn
1 egg
1/4 cup grated parmesan cheese
1/2 tsp baking powder

In a large bowl, mash butternut squash. Add flour, paprika, milk, egg, frozen corn, cheese and baking powder. Mix until well combined.

Melt butter on a griddle or skillet over medium heat. Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake.

Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook on second side for about another 2 minutes. Drain on paper towel lined plate. Leave plain or top with butter or syrup and serve immediately.