- Rating:
- Servings:
- 4 - 6
- Difficulty:
- Total Time:
- Recipe By:
- James McNair
Ingredients
- 1 cup All-Purpose Flour unbleached
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Allspice ground
- 1 Egg
- 2 cups Hubbard Squash pureed and cooked
- 3 tablespoons Maple Syrup or Molasses to taste
- 3 tablespoons Milk or Buttermilk
- 1 tablespoon Unsalted Butter melted
Directions
In a bowl, sift together the flour, baking powder, salt, allspice, and cinnamon. Reserve. Beat the egg in a separate bowl, add the squash puree, maple syrup or molasses, milk or buttermilk, and melted butter. Blend in the dry ingredients to form a smooth batter. To make each pancake, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle, flatten with a spoon to about 1/2 inch thickness, and cook until the bottom side is golden brown, about 3-4 minutes. Turn and cook on the other side until golden brown, about 5 minutes longer. Grease griddle as needed to prevent burning. Serve immediately.
Variations
Stir 1/2 cup chopped walnuts, pecans, or hazelnuts into the batter just before cooking. Also, 1 part whole-wheat flour to 2 parts all-purpose flour can be used.
