Squash Pancakes with Rosemary Infused Maple Syrup

23 November 2016


At this time of the year, when the leaves turn shades of ochre and there is a bite in the air, I crave comfort food. Perhaps it is something about wearing cosy, woollen jumpers, snuggled up on the couch that creates these cravings. I particularly enjoy cooking with Squash in any way I can. Squash is the hero vegetable of Autumn. A simple squash roast in the oven will suffice on some days like I did here. But for those days when I feel like something sweet for a slow brunch on the weekends, only pancakes will do. These roasted squash pancakes drizzled with rosemary infused maple syrup are not only delicious, healthy but a great way to get a vegetable intake in the mornings, particularly for kids.

I find it hard to believe that it is November and all round me, I'm reminded of the impending holiday season ahead of us. Neighbours have started putting up Christmas decorations and there is a distinct festive feel in the air. The Christmas countdown begins as I attempt to be more organised, like every year, with the gift shopping. This Christmas will be extra special with our little one Finn, being his first Christmas. I have his gift ticked off. However, buying gifts for the men in my life is one task I find particularly challenging. But not this year, since I discovered these beautifully crafted Wood Watches by Jord.

I'm wearing my favourite - Dark Sandalwood, which is unisex but you can also shop specifically for women and men styles. The watch is surprisingly light but durably crafted from a beautiful natural product - wood. Although I'm petite with narrow wrists, I prefer wearing chunky jewellery that isn't too feminine. The style and colour I chose is perfectly suited to my taste and my wardrobe. You can take advantage of their exclusive gift card available until the 18th December 2016.

Happy Thanksgiving American friends!







Makes 10-12 small pancakes


2 eggs
2 cups plain flour
1 cup mashed squash (roasted or boiled)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
350ml milk
2 tbsp maple syrup


3 rosemary sprigs
1 cup maple syrup


Whisk together the eggs, milk and maple syrup in a large bowl. Then add the flour, baking powder, cinnamon, nutmeg, squash and whisk until well combined. Set the batter aside for 30 mins to allow it to rest.

Meanwhile, place the rosemary sprigs in a small pot with the maple syrup and heat on low heat until simmering for 5 mins. Take the pot off the heat and allow the rosemary to seep in the maple syrup until ready to use.

Heat a pan on medium heat and place pancake rings on top, if using. Add butter or oil spray and batter to the pan. Allow the pancake to cook for a few minutes on one side and until bubbles start to appear on the surface. Flip the pancake and cook on the other side for a couple more minutes.

Serve immediately with the rosemary syrup.

*This was a sponsored post but all opinions are entirely my own*

Watches Made From Wood

Post a Comment