Chef Jesse Ziff Cool
Winter Squash Pancakes
Category
Entree
Servings
2 - 4 servings
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Chef Jesse Ziff Cool
Using cooked squash from the night before makes this morning fave quick and easy to prepare!
Ingredients
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2 cups Winter Squash Sampler, mashed and cooked
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2 tablespoon brown sugar
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1 cup milk or apple juice
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2 whole eggs, beaten
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1/2 cup unbleached white flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 pinch whole nutmeg, fresh grated
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2 tablespoons chives (fresh) chopped
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Vegetable oil or butter
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Maple syrup, sour cream, yogurt, cooked apples, crumbled Clean Snax®
Garnish
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.
Recipe Note
Top with maple syrup, yogurt or sour cream.
Filed in:
Breakfast,
Chives,
Crumbled Clean Snax,
Entree,
Healthy,
Morning,
Winter Squash Pancakes,
Winter Squash Sampler
