Recipe courtesy of Chez Ray

Harvest Pancakes

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: about 14 pancakes
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1/2 cup ground nuts (or walnuts)

1 tablespoon sugar

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 cup milk (you can use nonfat or 2 percent)

1/2 cup steamed and mashed winter squash (about 1/2 pound uncooked. I love "sweet dumpling")

2 slightly beaten egg yolks

1 tablespoon cooking oil

2 egg whites


  1. Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown.