Sunday, October 14, 2007

Butternut Squash Pancakes

1 15-oz can Butternut Squash
1 egg
1 egg white
1 C skim milk
2 C whole wheat pastry flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves

In a bowl, combine squash, egg, egg white, and milk. In a separate bowl stir together remaining ingredients. Add the dry ingredients to the squash mixture, mixing well.

Place a skillet over medium-high heat and spray with non-stick cooking spray. Pour 1/4 cup batter per pancake and cook about 3 minutes. Flip the pancakes and press firmly to flatten. Cook until lightly browned, about 3 minutes more. Repeat with remaining batter.

Notes: The batter is thicker than most pancake batters, so I place a round egg ring on the skillet, fill with 1/4 cup batter, spreading evenly, and then remove the egg ring when it's time to flip the pancake and flatten the pancake with a large spatula.


Lisa said...

Thank you so much for sharing! I feel a brunch in the planning.....

Jennifer said...

That sounds so good right now! That may be tomorrow night's dinner at Chez Boo...

Miss Me said...

thanks for sharing! they sound great. and if the kid's don't know that it involves, you know, all the better.... (insert evil mother laugh here)