Fluffy buttermilk pancakes are the ideal way to start a weekend morning off right. This rich batter features a little oil in the mix, so you’ll need less oil in your pan when cooking the pancakes. With the cordless ZWILLING XTEND Hand Mixer, you can whip up your batter right next to the stove, no outlet necessary.
INGREDIENTS
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 large sweet potato, peeled and cubed
- Kosher salt to taste
- 1 cup whole milk
- 4 tablespoons unsalted butter
- ½-1 teaspoon ground cardamom
HOW TO MAKE IT
- Place the squash and sweet potato cubes in a large pot and cover with water. Add a generous amount of salt to the water and bring to a boil over medium-high heat. Lower the heat and simmer for 25-30 minutes, until soft. Drain the water in a colander and return the vegetables to the empty pot.
- Just before the end of the squash and potato cooking time, heat the milk and butter in a small saucepan. Season to taste with salt and cardamom.
- Pour the milk and butter mixture over the cooked vegetables. Using the ZWILLING XTEND Hand Blender with the ricer attachment, blend until smooth. Season to taste with more salt and cardamom.
Tip
For a vegan version, use vegetable fats such as oil or a butter alternative and a plant-based milk.
Info
The ZWILLING XTEND Hand Blender can be perfectly combined with the accessory set. The specially designed potato ricer attachment allows you to make fine purees without the risk of them becoming too sticky.