This is a dessert from North of Iran, close to Caspian Sea. This Butternut Squash Pancake is one of our family absolute favorite because it is full of flavors and it comes with Persian twist! The list of ingredients is long but it very easy to make. I presented it in one of my cooking class during Halloween and everyone loved it.

You can make it with any type of pumpkin family but I found butternut squash the best.

Preparation time: 20 minutes ( Rest in fridge 3-4 hours )

Cook time: 20 minutes

Total time: 40 minutes

Servings: 16 pieces

Course: Dessert, Breakfast

Cuisine: Persian

Ingredients

1 cup Butternut Squash purée

1,3/4 cup Rice flour or wheat flour

1 cup Sugar

1/4 cup minced Walnut

1 tbsp Rose Water

2 tsp Saffron ( optional ). Check it here Steeped Saffron

2 tsp cinnamon

1 tsp cardamom powder

2 egg

1/4 cup Milk or water

How to Make 

To make the Butternut Squash purée use the link below

https://www.asweetpeachef.com/how-to-make-pumpkin-puree/  You can also steam cook it for lesser time or cook with a bit of water in a pot and use the broth later for pancake mix ( I usually cook them ).

In a large bowl mix all the ingredient and let it rest in fridge for 2-4 hours. Heat cooking oil in a pan over medium heat. When the oil is hot, pour a very thin layer of the mix and let it cook until gets brown and crunchy, then flip for the other side. My recommendation is eat it right after frying. It’s crispy, fluffy and hot.  That’s how my kids love! You can cool them down on a oven grill to keep it crunchy. You can also the cooked pancake in the freezer and toast it later. If you don’t like sugar, make with less sugar and add maple syrup or honey when serving.