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Entree
Chef James McNair
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
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.
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.
