Side Items

Butternut Squash Pancakes takes several minutes to prepare.

Butternut Squash Pancakes takes several minutes to cook.

Butternut Squash Pancakes makes 14 servings.

The ingredients for Butternut Squash Pancakes are:

* 1 1/2 cups flour, any combination (I used 3/4 c. whole wheat and 3/4 c. all purpose flour)
* 2 tsp baking powder
* 1 tsp salt
* 1 Tbs. brown sugar
* 1/2 tsp cinnamon
* 1/8 tsp cardamom
* 2 eggs, separated
* 1 1/2 cups evaporated milk (or regular, or a combination)

* 1 cup roasted and mashed Red Kuri squash (you could substitute pumpkin, butternut, delicata or any other kind of winter squash )

Here is how you make Butternut Squash Pancakes:

Preheat a griddle to 350 degrees, or heat a frying pan over medium high. The frying pan is hot enough when a drop of water dances across the surface.Whisk all dry ingredients together in a large bowl. In a small bowl, whisk together milk and egg yolks and set aside. In another small bowl, beat the egg whites until they form soft peaks. Whisk the milk/egg yolk mixture into the flour mixture. Add the mashed up squash and whisk well to combine. Your batter should be kind of orange-colored. Fold in the egg whites.Lightly butter(I used pam) the griddle and pour the batter to make your pancakes. I made big ones (they are belly pads after all), but this could make several little ones. Once little bubbles start appearing around the edges (and popping), it?s time to flip the pancake. Let the other side cook until the inside is cooked through (I usually check by making a small slit with a knife ? nothing?s worse than a gooey-in-the-middle pancake). Serve with warmed maple syrup .Makes 14 small pancakes (2 oz of batter/pancake)Number of Servings: 14Recipe submitted by SparkPeople user SUZGLEADALL.

The nutritional information for Butternut Squash Pancakes is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 107.4

• Total Fat: 1.8 g
• Cholesterol: 32.2 mg
• Sodium: 320.6 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 0.9 g
• Protein: 4.7 g