These pancakes can be prepared with Butternut squash, Hubbard squash or other varieties of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Save leftover pancakes for snacks.
- 1 all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 egg, slightly beaten
- 2 s pumpkin puree
- 1/2 molasses or maple syrup
- 3 to 4 tablespoons buttermilk or milk
- 2 tablespoons unsalted butter or margarine, melted
- 1/2 chopped pecans or hazelnuts,
- powdered sugar for dusting
In large bowl, sift together flour, baking powder, salt and pumpkin pie spice. Set aside. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth. Blend in dry ingredients all at once. Mix until batter is smooth. Allow batter to rest 30 minutes or more. Stir nuts into batter; add additional tablespoon buttermilk or milk if batter is too thick. To make pancakes, spoon heaping tablespoon of batter onto lightly greased preheated griddle or heavy skillet. With back of spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown. Place on platter and set platter in warm oven. Continue making pancakes until all batter is used. Garnish with powdered sugar or serve with your favorite pancake syrup.
Posted in Breakfast