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Spiced Squash Pancakes

Recipe Information

Total Time: 30 minutes
Servings: 4

Nutritional Information

Per Serving: Calories: 499, Fat: 18 g, Cholesterol: 97 mg, Sodium: 489 mg, Carbohydrate: 75 g, Dietary Fiber: 6 g, Protein: 14 g

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Spiced Squash Pancakes

These moist, deep orange cakes are a breakfast treat, and if you like breakfast for dinner, these would be perfect candidates. Walnuts and maple add crunchy sweetness.

Ingredients

Syrup

  • 1/2 cup walnut pieces
  • 1/2 cup maple syrup

Pancakes

  • 1 cup whole wheat pastry flour
  • 1/2 cup unbleached flour
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup squash puree of your choice* (prepared in advance)
  • 1 cup 1% low-fat milk
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • Vegetable oil spray

Preparation

  1. In a 1 quart pot, combine the walnuts and maple syrup, and heat over low heat while you make the cakes. Makes 3/4 cup.
  2. Preheat the oven to 200 F to hold the finished pancakes, if desired.
  3. In a large bowl, combine the whole wheat pastry flour, unbleached flour, sugar, baking powder, and salt. In a medium bowl, whisk the squash, milk, oil and egg. Stir the squash mixture into the flour mixture just until all the flour is moistened, don’t over-stir.
  4. Pre-heat griddle or large non-stick skillets, over high heat. Spray with vegetable oil spray just before adding the batter. Use 1/4 cup measure to scoop the batter onto the hot griddle, spreading it out to a 4 inch round with the bottom of the cup. When the batter starts to bubble, turn down the heat to medium. When the edges of the cakes look dry and cooked and the pancake is covered with holes, about 3 minutes, flip the cakes. Cook for a minute or two on the second side, it will not take as long. Flip again and cook for a couple of minutes. Transfer the finished pancakes to a heat safe platter and put in the oven as you finish cooking the rest of the batter.
  5. Serve 3 cakes per plate, topped with a tablespoon of syrup per cake.

* Squash Puree

  1. Preheat the oven to 400 F.
  2. Using your favorite winter squash (such as butternut, acorn, pumpkin , delicata), halve the squash, scoop out the seeds, and place it cut side down on an oiled sheet pan.
  3. Roast at 400 F until tender when pierced with a paring knife.
  4. With a metal spoon, scrape out the cooked flesh and puree in a blender or food processor or mash with a potato masher until smooth.

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One Response to “Spiced Squash Pancakes”

  1. Nancy Longtine November 13, 2012 1:19 am #

    This looks incredibly yummy.

Recipe Information

Total Time: 30 minutes

Servings: 4

Nutritional Information

Per Serving: Calories: 499, Fat: 18 g, Cholesterol: 97 mg, Sodium: 489 mg, Carbohydrate: 75 g, Dietary Fiber: 6 g, Protein: 14 g

Tags

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