Squash Pancakes With Fig Syrup
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Apple Juice2 large
Egg White2 tsps
Fig1
Salt1 tbsp
Grapeseed Oil1 cup
Creme Fraiche2 tbsps
Maple Sugar (indian)Directions:
1
Special equipment: Vegetable juicer, 12-inch non-stick saute pan Using a vegetable juicer, juice the squash and reserve the pulp
2
(You should have about 1/2 cup of pulp and 1/2 cup of juice
3
) Place the squash pulp in a medium mixing bowl and sprinkle with the flour
4
Using your fingers, gently squeeze the pulp and flour together until just blended
5
Gently stir in the squash juice and apple juice until just blended
6
In a large bowl, whisk the egg whites to a very soft peak
7
Add the fig syrup and whisk to a medium-firm peak
8
Gently fold 1/3 of the egg whites into the batter base to lighten it, being careful not to fully incorporate the egg whites
9
Gently fold the lightened batter back into the egg whites
10
Again, be careful not to fully incorporate the mixture
11
(The more gently you treat the egg whites, the higher the batter will rise
12
) Heat a 12-inch non-stick saute pan over a medium heat until hot
13
With a paper towel dipped in the oil, lightly oil the pan
14
Working in batches, spoon about 2 tablespoons of the batter into the pan, to form as many 2 to 3-inch round cakes as will fit, and cook until just set
15
Gently turn the cake over and finish cooking, about 1 1/2 to 2 minutes
16
The cakes will be very soft
17
Repeat with the remaining batter
18
To serve: Shingle the cakes on heated plates
19
Place a quenelle of creme fraiche against each serving of cakes and drizzle with fig syrup
20
Sprinkle each plate with Indian maple sugar