Cookbook

Squash Pancakes :photo

Squash Pancakes

These hearty, whole wheat pancakes are made special by the addition of creamy butternut squash!
Make these the day after Thanksgiving with leftover squash for a delicious treat.
Added by EatLiveRun on Tasty Kitchen./Pioneer Woman site :photo

Prep Time 5 Minutes
Cook Time 5 Minutes
Difficulty Easy
Servings 6

Ingredients:

1 1/4 cups whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 large eggs
2 Tablespoons butter, melted
1 cup milk
2/3 cup butternut squash puree (canned or processed in a food processor)

Instructions:

In a large bowl, mix together the dry ingredients.
In another bowl, combine the egg, melted butter, milk and squash.
Mix well.
Add wet ingredients to the dry and fold together, being careful not to over-mix the batter.
Let the batter rest five minutes.
Cook on a medium hot skillet and flip when the pancake has bubbles all over.
Serve with warm maple syrup, banana, walnuts and … bacon (optional, but delicious).

Posted by watermelon wendy

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