Recipe courtesy of Chez Ray
Harvest Pancakes
- Level: Easy
- Yield: about 14 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 95
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 23
- Sodium
- 67
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
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
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.