1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute
1 1/2 teaspoons walnut or canola oil
Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.
With a dozen common varieties readily available, choosing a winter squash to prepare can be confounding. We’ve compiled descriptions of common varieties as well as some handy tips for selecting the right squash for you and plenty of delicious squash recipes you’ll love.