I am definitely a crepe person. But it does not hurt to once in a while betray what you feel is connected to your soul and cross over to the pancake side once in a while. Because of the density of pancake batter, it leaves more room for adding more ingredients without necessarily weighing it down. I was in a major dilemma when I conceptualized this recipe since I had a butternut in my pantry that had been sitting there for 60 years as though it is paying rent. I spoke about this dilemma on twitter, and while most very helpful suggestions for recipes pointed towards making a butternut soup, I wanted to do something different with mine. I have already made a bomb butternut soup, and this time, I crawled outside what is farmiliar and that is how my three spice butternut pancakes!
Easy to make, deep layered flavors, and soft and spongy too! You know how we roll; #KK recipes will never let you down baby!
New blog post also meand new video up on my channel! Make sure you watch that too:
PREP TIME: 10 MIN COOK TIME: 20 MIN MAKES: 6
Ingredients
1 cup of all purpose flour
1 cup of mala, at room temperature
3 tablespoons of sugar
2 tablespoons of butter, molten
1 teaspoon of nutmeg
1 teaspoon of cardamom
1/2 a teaspoon of cinnamon
1 egg
1 tablespoon of vanilla extract
1 teaspoon of baking powder
1 teaspoon of ginger
1 cup of coconut milk
1 1/2 cup of sliced butternut
Method
First thing, we prepare the butternut puree. Wash, peel and slice the butternut. Let this boil in the coconut milk until they are completely soft. Once soft, pop into a blender, together with some fresh ginger and blitz until it is a puree. Ideally, I would have wanted the ginger to boil together with the butternut and coconut milk so that the flavors develop really well, but my dumb ass forgot to add them at the beginning hence decided to blend then in. It still turned out well, but my initial plan would have been better.
By boiling the butternut in coconut milk, the butternut absorbs the flavor, and as you know good food is all about of layered flavor. The outcome will result in pancakes that are not orange, but pale orange, because the white of the coconut milk eases the orange pigment of the butternut. Either way, it will be tasty! 🙂
Set aside. It should be really thick and in case you are not too sure what I mean, watch the video to see the correct consistency.
This butternut puree on it’s own smelt so so good and was so delicious. It would be so nice as a weaning meal, without the ginger or with a tiny quantity of it. But for today, we are gonna use it in our pancakes 🙂
For the pancakes, start with the dry ingredients: The flour, the three spices and the baking powder. As always, I got all my spices form our local supermarkets, so you can go get yours too. I wanted to add clove as well, but couldn’t find the pre-ground one in my pantry and I think that was God’s hand stopping me from doing the most lol! You can play around with your warm spice combination, however I recommend three at a time. I feel nutmeg-cardamom-clove would be extra tasty too!! Stick to warm,sweet spices! Don’t add sijui cumin then complain that the pancakes taste weird!
Mix everything until completely combined.
In a separate bowl, whisk the egg, vanilla, sugar and mala. Make sure your mala is at room temperature. I have also explained in today’s video in such greeeeeeeeeat detail why I mala makes an excellent ingredient for pancakes and all alternatives you can use in it’s place and still get the same results. So make sure you watch!
Once mixed through add the dry ingredients followed by the molten butter and the butternut puree (about 3 tablespoons), and mix until they are JUST combined.
Ladle the batter onto your pan and give each side about 2 minutes until golden brown. You can use any pan, just make sure it is of nice quality and your pancakes wont stick to them and get torn apart.
How gorgeous does that look though?!
Once you are done, serve them up! I garnished mine with a dollop of plain yoghurt and some jam along with some fresh fruit. I have saved you a cup of tea. Come dine with me!
Can you see just how easy it is to make something delicious with ingredients you have at hand? All you have to do is to just move a little bit outside your comfort zone. The warm spices along with a miiiild hint of ginger plus the creaminess of the butternut makes these perfect for this beautiful grey month!
Do subscribe to my channel as well and thank you for being here! {{hug}}
-K
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Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
These look yummy… can’t wait to try it.
What is ‘ mala’?
Hope you enjoy it!!! Mala is fermented milk
Mala is fermented milk , you can also use Buttermilk
I know that, and that was EXTREMELY CLEARLY explained in the video and all subsitutes for every single part of the world were given. Hope you watched the video.
Tried it out and they were delicious!
Awesome!!!!
I can’t wait to try this!!
You will love it without doubt!!!
Cant wait to try this this weekend. Hope everyone will enjoy
You will for sure!
Definitely making this 😋
Utapenda!!!
Tried out…Was delicious…Thanks Kaluhi
Happy you loved it as much as I did
Can one substitute the all purpose flour with oat flour?
Yes BUT because oat flour has not gluten, your pancakes will be severly dense and the taste too will be different