https://www.facebook.com/107367988240788/

Circle Food Store, 1027 Baker Avenue, Dallas, TX (2026)

06/17/2021

Ingredients
for 4 servings

PANCAKES

⅓ cup warm water
⅓ cup dried cranberries
1 can butternut squash purée
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon cinnamon
⅓ cup semi-sweet chocolate chips
8 tablespoons unsalted butter, for cooking pancakes
TOASTED PECAN MAPLE SYRUP

½ cup pecan, roughly chopped
½ cup maple syrup
½ stick unsalted butter
Nutrition Info
View Info
Preparation
Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10–15 minutes while you prepare the pancake batter, then drain well.
In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
Let the batter rest for 15–30 minutes at room temperature.
Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3–4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3–4 minutes. Remove the pot from the heat and keep warm until ready to serve.
Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2–3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2–3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.
Serve the pancakes warm with the toasted pecan maple syrup on top.

06/12/2021

ingredients
250 g leftover roasted squash
1 fresh red chilli
2 sprigs of fresh rosemary
30 g Parmesan cheese , plus extra to serve
1 large free-range egg
280 ml semi-skimmed milk
150 g self-raising flour
1 whole nutmeg , for grating
olive oil
rocket

Method
Remove the skin from the roasted squash, then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chilli, rosemary, Parmesan and a grating of nutmeg.
Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp.
Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.

06/09/2021

Ingredients 250 g leftover roasted squash. 1 fresh red chilli. 2 sprigs of fresh rosemary. 30 g Parmesan cheese , plus extra to serve. 1 large free-range egg. 280 ml semi-skimmed milk. 150 g self-raising flour. 1 whole nutmeg , for grating.
Preparation
Add the warm water and dried cranberries to a small bowl. Set aside to soak for 10–15 minutes while you prepare the pancake batter, then drain well.
In a medium bowl, combine the butternut squash purée and buttermilk. Blend with an immersion blender until smooth. Add the eggs, vanilla, melted butter, and brown sugar and blend to combine.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the drained cranberries and chocolate chips.
Let the batter rest for 15–30 minutes at room temperature.
Meanwhile, make the toasted pecan maple syrup: Toast the pecans in a small saucepan over medium heat until fragrant and beginning to brown, 3–4 minutes. Add the maple syrup and butter and cook until the bubbling diminishes slightly, stirring throughout to keep from burning, 3–4 minutes. Remove the pot from the heat and keep warm until ready to serve.
Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Once the butter begins to foam, add ⅓ cup (40 G)of pancake batter to the pan. Cook for 2–3 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2–3 minutes on the other side, until golden brown and cooked through. Transfer the pancake to a platter and repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them in the oven at 200°F (95°C) or cover with foil to keep warm.

Address

1027 Baker Avenue
Dallas, TX
75204

Website

facebook.com

Alerts

Be the first to know and let us send you an email when Circle Food Store posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Circle Food Store:

Circle Food Store