- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Jesse Ziff Cool
Ingredients
- 2 cups Winter Squash Sampler mashed and cooked
- 2 tablespoon Brown Sugar
- 1 cup Milk or Apple Juice
- 2 whole Eggs beaten
- 1/2 cup Unbleached White Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 pinch Nutmeg fresh grated
- 2 tablespoon Chives (fresh) chopped
- Vegetable Oil or Butter
Directions
Beat the squash with the brown sugar, milk and eggs until smooth. In a separate bowl, stir together the flour, baking powder, salt and nutmeg. Stir the dry ingredients into the squash mixture just until combined. Fold in the chives.
Heat a griddle or heavy skillet lightly greased with vegetable oil or butter over medium heat. Preheat the oven to 250 degrees. Drop the batter onto the hot skillet by heaping tablespoonfuls. Lightly oil a spatula and flatten the pancakes. When they are golden brown on the bottom, flip them. As they brown on the other side, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter. Top with maple syrup, yogurt or sour cream.
Reviews
-
- Winter Squash Pancakes
- Liz
- Feb 14, 2009
- My family has gluten allergies so i subbstituted rice flour for the wheat flour. It was awesome! Thanks Melissa!
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