Golden squash griddlecakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Whole wheat flour |
| ¼ | cup | Cornmeal |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground ginger |
| 2 | Eggs, beaten | |
| ½ | cup | Buttermilk |
| 1 | cup | Well-cooked, smoothly mashed butternut squash |
Directions
Servings: 4 to 6
margarine maple syrup, applesauce or fruit butter Combine the first 5 ingredients in a mixing bowl. In another bowl, combine the egg, buttermilk, and squash and stir together until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely combined, but do not overbeat.
Heat a nonstick griddle. Melt just enough margarine to coat it lightly. Pour the batter onto the griddle in scant ¼ cupfuls enough to make 3-inch cakes. Cook on both sides until golden. Keep the griddlecakes warm in a covered casserole dish in a 200 deg. oven until all are done. Serve at once with your favorite topping. Posted by Linda Davis