It seems that most cultures have some form of pancake in their culinary repertoire, just like most cultures have some form of a filled dumpling - ravioli, gyoza, pierogi, potsticker, etc. Some of these pancakes are made from grains such as our own breakfast pancakes or French crêpes. They can be made from a legume such as chickpeas. They can also be made of shredded vegetables. Potato pancakes, or latkes, are probably the best know of this genre. In Korean cuisine, there are a few variations on this type of pancake, made with various vegetables. Today, I'm focusing on butternut squash.
My version is a slight variation on this recipe from Maangchi's website. If you have any interest at all in Korean recipes, you must check out her site. I make sweet potato pancakes in the style of traditional potato pancakes by grating them and binding with flour and eggs. This particular recipe was interesting because I noticed she did not use any egg to help bind the mixture. So I thought i'd give it a try her way. I veered slightly from her pancake path by using the grating disk of my food processor to make my life a bit easier and I made smaller pancakes instead of large ones.
They turned out well. I think I would have liked them a bit crispier and I was surprised how well they held together. If I had used more oil, they probably would have turned out crispier. The kids liked them and it's a great, nutritional, all-in-one vegetable-starch to serve with a sauteed pork chop, as I did here.
BUTTERNUT SQUASH PANCAKES
Ingredients: 1 small-to-medium butternut squash, 3-4 TB flour, 1/2 tsp Kosher salt, olive oil
- Peel and grate the butternut squash. If you have a food processor, that is ideal. Otherwise, use a box grater or you can julienne with a knife.
- Combine the grated squash with the salt and let it sit in a big bowl for a few minutes. The salt will draw moisture out of the squash.
- Add the flour and combine well.
- Heat a saute pan on medium heat.
- When it's hot, add olive oil to film the bottom of the pan.
- Drop the squash into the pan by the spoonful, flattening as you go.
- Allow to cook for a few minutes until they start to get brown and crispy.
- Flip and cook for an additional few minutes.
- Remove and drain on a paper towel before serving.