Recipe courtesy of Chez Ray
Show: Chef Du Jour
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
about 14 pancakes
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

Browse Reviews By Keyword

          Latest Stories