Butternut Squash Pancakes

Who KNEW?  Butternut squash can be used for pancakes.
Grenville made these pancakes for breakfast last week, but they’re good anytime – breakfast, lunch, dinner or as a side dish. Serve with maple syrup, honey, sour cream, or applesauce. And, if you try something else that works well as a topping – let us know cause we’re always looking for new ways to enjoy our garden veggies. This is another find from The Victory Garden Cookbook. You’ve probably figured out that this is my favorite vegetable recipe guide.

• 1 egg
• 1 C cooked and masked winter squash
• ½ C flour
• ¼ tsp salt
• ½ tsp baking powder
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp melted butter
• 1 tbsp milk

Beat egg and mix with squash. Sift all dry ingredients together and add to squash and egg. Stir in butter and milt. Mix well and ladle onto heated griddle or fry pan. Cook on one side until bubbles appear, then flip and cook other side. Makes 6-8 small pancakes.

These were good, but the mashed squash was cold and Grenville had to add extra milk to thin the batter, this made the pancakes a bit too moist. Next time, we’ll use the squash right after mashing it or let it warm up first.

GO get some butternut squash and try it!

Better yet, if you’re in the Frog & PenguINN neighborhood (Eastern Shore of VA), stop in and Grenville will GIVE you some and the squash comes with recipes too!
The F&P garden produced a LOT of butternut squash. We harvested this week before the  squash bugs (see photo left) got to them.
More  recipes coming . . .