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.