Chef James McNair
Hubbard Squash Pancakes
Category
Entree
Servings
2 - 4 servings
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Chef James McNair
Ingredients
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1 cup All-Purpose Flour, unbleached
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1 teaspoon Baking Powder
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1/2 teaspoon Salt
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1/2 teaspoon Allspice, ground
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1 Egg
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2 cups Hubbard Squash, pureed and cooked
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3 tablespoons Maple Syrup or Molasses
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3 tablespoons Milk or Buttermilk
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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.
