For some reason, Mr I-don't-have-a-sweet-tooth* has been reminiscing about sweet things a bit recently.
When he told me about the butternut squash fritters, redolent of cinnamon, that his grandmother used to make, I thought they sounded wonderful.
He was heading off fishing for the day, so I thought he needed a pretty substantial breakfast, and I had the necessary, so I whipped them up. The baking of the butternut is the only thing that takes any time, the rest takes about 3 minutes to throw together.
1/2 large butternut squash
1tbs demerara sugar
1 cup self-raising flour
1tbs vanilla extract
1tsp ground cinnamon
oil for frying
Put the half butternut squash in a 180C oven for about 45 minutes or until tender but not browned. As soon as it is cool enough to handle, scrape the flesh into a bowl with a spoon. Add the sugar and mash with a fork (the granular sugar helps break it up into a puree). You'll end up with about 1 1/2 cups of butternut puree.
Stir in a cup of self-raising flour, then a beaten egg, vanilla extract and cinnamon. Gradually stir in enough milk to make a thick batter.
Heat a pan. Add a small slurp of oil. Fry the batter into pancakes - I found that about 1 1/2tbs made a good, thick pancake and fit 3 to the pan. When large bubbles form on the surface it's time to turn them with a palette knife. Keep warm in a low oven while you cook the rest.
Serve hot with maple syrup and a sprinkle more cinnamon. Makes 12 - which for us serves 2.
* Mr I-don't-have-a-sweet-tooth says it is unfair for me to begin a post in such a manner. But it is a statement of fact so I refuse to retract.