Full Belly often gives squash during the winter. Squash is not my favorite. But I've been working on finding ways to eat it - usually in recipes involving sugar and cinnamon. Here is one for Squash Pancakes. The batter is often a bit thick - if you leave it thick - turn the heat down and cook them longer. Or add a bit more milk or another egg to thin it to the usual pancake batter consistency. I don't recall where I found the recipe - so my apologies to the creator.
1 C. mashed cooked winter squash
1 T grated ginger
½ C. flour
1 ½ - 2 T. sugar
¼ t salt
½ t baking powder
¼ t cinnamon
¼ t nutmeg
1 T melted butter
1 T milk
Beat the egg and mix with the squash. Add ginger to egg and squash mixture. Sift together dry ingredients and add to squash mixture. Stir in butter and milk. Mix and then ladle 1/4 cup onto a heated griddle or frying pan. Cook on one side until bubbles appear, turn, and cook other side. Makes 6 to 8 pancakes.
1 T grated ginger
½ C. flour
1 ½ - 2 T. sugar
¼ t salt
½ t baking powder
¼ t cinnamon
¼ t nutmeg
1 T melted butter
1 T milk
Beat the egg and mix with the squash. Add ginger to egg and squash mixture. Sift together dry ingredients and add to squash mixture. Stir in butter and milk. Mix and then ladle 1/4 cup onto a heated griddle or frying pan. Cook on one side until bubbles appear, turn, and cook other side. Makes 6 to 8 pancakes.
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