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Last fall I was graciously given a big box of last-of-the garden vegetables, which included large amounts of squash. I was really intimidated by the squash because I’ve never eaten much of it, had certainly never cooked it, and was pretty sure it would be a total flop with my family. But not wanting it to go to waste, I started doing a little experimenting and soon found the veggie hid nicely in foods my kids were already familiar with, such as spaghetti sauce and even boxed macaroni and cheese.
Before long these now-family favorite “harvest pancakes” were born. They feature familiar fall spices and make me long for a cool, crisp Saturday morning in which we eat a big breakfast before heading out to rake (and of course jump in!) leaves.
Pam @ Onceamonthmom.com
- 2 cups winter squash, cooked and mashed
- 2 eggs or egg substitute
- 1/2 cup canola oil
- 2 cups flour
- 1 Tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 2 Tablespoons brown sugar
- 0.5 cup water
Beat together squash, eggs, and oil. Add dry ingredients, and mix well. If batter is too thick, add a few Tablespoons of water to achieve desired consistency. Drop by spoonfuls on hot, oiled griddle. Serve with maple syrup or whipped cream, if desired.
*Note: If you’re in a pinch, feel free to substitute pumpkin puree for the squash.
Prepare as above. After pancakes are cooked, allow to cool. Place in freezer bags, seal, label, and freeze. To serve: reheat in microwave or toaster and serve with maple syrup or whipped cream, if desired.
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