Provider Farm

From our fields, for your family

Squash pancakes

Course: 
A great way to use up the roasted winter squash from the night before and sneak some veggies into your breakfast. My favorite brunch treat. You can use any winter squash, I especially like it with delicata.
Ingredients: 

2 cups mashed roast winter squash (butternut, acorn, etc.), peel and seeds removed
1/2 cup oil, plus additional oil or butter for frying
6 eggs
1 1/2 cups milk
2 t vanilla

2 cups whole wheat flour
2 cups white flour
2 T baking powder
2 t salt
1/4 cup sugar
1 t cinnamon
1 t nutmeg

Directions: 

In a large bowl, mix together the squash, oil, eggs, milk, and vanilla until thoroughly blended. Scoop the flour, baking powder, salt, sugar, and spices on top. Mix together lightly, then mix into the rest of the batter until smooth.

Heat a large skillet or griddle on medium-high and grease with oil or butter. Pour batter into circles 2-3″ across, with plenty of space between each pancake. Flip once the batter begins to bubble and turns a rich golden-brown on the bottom.

Servings: 
Makes about 3 dozen mediume sized pancakes
Credit: 
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