Savor the flavors of fall with these moist, deep orange pancakes. Perfect for breakfast or dinner, topped with crunchy walnuts and a drizzle of maple syrup.
Ingredients
Syrup
- 1/2 cup walnut pieces
- 1/2 cup maple syrup
Pancakes
- 1 cup whole wheat pastry flour
- 1/2 cup unbleached flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup squash (on sale for $1.49/lb)
- 1 cup 1% low-fat milk
- 2 tablespoons vegetable oil
- 2 large eggs
- Vegetable oil spray
Preparation
- In a 1-quart pot, combine walnuts and maple syrup; heat over low while making pancakes.
- Preheat oven to 200°F to keep pancakes warm.
- In a large bowl, mix whole wheat flour, unbleached flour, sugar, baking powder, and salt. In a medium bowl, whisk together squash, milk, oil, and egg. Combine mixtures until smooth.
- Preheat a griddle over high heat and spray with vegetable oil. Pour 1/4 cup batter, spreading into a 4-inch round. When bubbles form, reduce heat to medium. Cook until edges are dry (about 3 minutes), flip, and cook 1-2 minutes more. Repeat with the remaining batter.
- Serve 3 pancakes per plate, topped with 1 tablespoon of syrup each.
*Squash Puree*
- Preheat the oven to 400 F.
- Using your favorite fall butternut, halve the squash, scoop out the seeds, and place it cut-side down on an oiled sheet pan.
- Roast at 400 F until tender when pierced with a paring knife.
- With a metal spoon, scrape out the cooked flesh and puree in a blender until smooth.
