Squash Pancakes with Fig Syrup
Ingredients
- 12 ounces butternut squash, peeled, seeded, and cubed (about 3 cups)
- 1/2 cup cake flour (not self-rising)
- 1/2 cup apple juice
- 2 large egg whites
- 1 to 2 teaspoons fig or maple syrup, plus more to drizzle
- Salt and pepper
- 1 tablespoon grapeseed oil
- 1/4 cup creme fraiche
- 2 tablespoons Indian maple sugar
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