Sourdough Honeynut Squash and Mixed Veggie Pancakes
Sourdough Honeynut Squash and Mixed Veggie Pancakes. A creative way to cook through all the produce, especially when odds and ends are kicking around after cooking for a holiday (and uses up that lone honeynut squash that was hiding when the others went into the oven). And, I had prepped a batch of sourdough pancakes the evening before, to avoid wasting discard, and who would say no to morning pancakes. I had leftover batter, so did this. Inspired by my love of Korean Jeon and Chinese scallion pancakes, I tossed this all together. They’re crispy on the outside and slightly chewy in the center and loaded with texture and flavors from the mix of veggies. The grated Honeynut squash offers a delightful earthy sweetness. Dipping them in a simple sauce, really adds that special punch. They’re also wonderful topped with your favorite chili crisp or even nothing at all. Recipe and details on the blog (linked in profile).
Feel free to play around with any veggies you have on hand and be generous! You only need just enough batter to hold them together. Carrot and celery make great additions and quantities may be adjusted. Take them up a notch and add your favorite kimchi. The sweetness of the squash pairs deliciously with the spice.
Makes approximately 12-3” pancakes
For the batter-
1/2 recipe King Arthur Flour sourdough pancakes (begins the evening before). Link below. Note* this batter calls for an overnight sponge.
https://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
Add to this batter:
1/4 cup potato starch (or a dollop of leftover mashed potatoes)
1 tsp cornstarch
7 oz/200 grams honey nut squash, peeled and coarsely grated (a box grater does the job)
1 oz grated ginger (approx heaping Tbs)
2-3 oz shredded red cabbage (large handful)
3 large lacinato kale leaves, shredded
2-3 oz (approx 1/2 large) daikon radish, julienned
2-3 oz (shiitake) mushrooms, sliced or chopped, any woody stems removed, and sautéed
3+ Tbs chopped scallions
Handful cilantro, chopped, okay to include stems for added flavor.
Kosher salt
Fresh ground pepper
1 tsp soy sauce
2 tsp sesame oil
Optional:
1/2 tsp yuzu kosho and/or 1/2 tsp Umeboshi paste (see *note below)
*yuzu kosho is is a fermented paste made from chili peppers, yuzu peel and salt. Umeboshi paste is made from pickled Japanese plums. Both items may be found at Japanese and Asian markets or on Amazon (links below)
Dipping sauce-
2 Tbs Rice vinegar
1 tsp maple syrup (skip of using seasoned rice vinegar or cut in half)
1 Tbs Soy sauce
1 tsp Sesame oil
Chili sauce (with garlic) to taste
Pinch of chili flakes
Method-
Visual clues at this link:
https://www.instagram.com/reel/ClcA52zjV6g/?igshid=YmMyMTA2M2Y=
1- The evening before (or early in the morning if you’ll be eating these for dinner) prepare the batter per instructions.
2- whisk together dipping sauce and set aside or place in an airtight container and refrigerate overnight..
3- Prep veggies this may also be done in advance. If prepping several hours ahead, store refrigerated in airtight container.
4- When your ready to roll- Compkete final steps for batter. Stir in starches, seasoning, soy sauce, sesame oil, ginger and yuzu kosho and/or umeboshi paste until incorporated. Fold in all other ingredients and allow batter to rest about 15 minutes.
5- Preheat a large heavy bottomed non stick skillet over medium heat. Add 2 Tbs olive oil. Using a scoop (I used a #30, or a little over 2 Tbs), add batter to hot pan and press gently to shape. Turn when bottom is golden brown and top has stopped forming any new bubbles (about 3 mins). Cook about 4 minutes on flip side. If pancakes are cooking to quickly but not cooked through the center, lower your heat and allow pan to cool a bit before continuing. You want to achieve a crispy exterior with tender, slightly chewy center.
6- Serve immediately with dipping sauce or condiment of choice. Leftovers reheat beautifully. Store them in an airtight container in the fridge. They’ll keep nicely for 2-3 days
Enjoy!
