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Entree
American
2 - 4 servings
15 minutes
20 minutes
1 cup all-purpose flour, unbleached
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice, ground
1 egg
2 cups Hubbard Squash, pureed and cooked
3 tablespoons maple syrup or molasses
3 tablespoons milk or buttermilk
1 tablespoon unsalted butter, melted
In a bowl, sift together the flour, baking powder, salt, allspice, and cinnamon. Reserve. Beat the egg in a separate bowl, add the squash puree, maple syrup or molasses, milk or buttermilk, and melted butter. Blend in the dry ingredients to form a smooth batter.
To make each pancake, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle, flatten with a spoon to about 1/2 inch thickness, and cook until the bottom side is golden brown, about 3-4 minutes. Turn and cook on the other side until golden brown, about 5 minutes longer. Grease griddle as needed to prevent burning. Serve immediately.
