Susan cunningham's pumpkin pancakes

Yield: 4 Servings

Measure Ingredient
1 cup Whole wheat flour
⅔ cup White flour
2 teaspoons Baking powder
¼ teaspoon Salt
⅔ cup Cooked squash; pumpkin, sweet potatoes, pureed or parsnips*
2 \N Eggs; separated
1 cup Milk
2 teaspoons Melted butter
\N \N Maple syrup

*The vegetable can be leftover pumpkin or squash that has been baked with maple syrup, honey, or, some other sweetener and butter, or sweetened sweet potatoes or perhaps even sweetened parsnips. Remove any skin and puree the vegetable in a food processor or put through a vegetable mill.

Toss or sift the flours, baking powder, and salt together. Beat the vegetable puree with the egg yolks, milk, and butter, and mix with the dry ingredients. Beat the egg whites until they hold firm peaks and fold them into the batter. Ladle about ¼ cup of batter at a time onto a preheated, lightly greased griddle. Bake until bubbles appear on the surface, then turn and bake the other side until lightly browned. Serve with warm maple syrup.

By (Lisa&Bog) on Feb 10, 1998 Recipe by: The LL Bean Book of "New" New England Cookery Posted to EAT-L Digest by Karen Sonnessa <ksonness@...> on Mar 12, 1998

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