| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Breads | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Whole wheat flour |
| 1/4 | c | Cornmeal |
| 1 | ts | Baking soda |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ground ginger |
| 2 | Eggs, beaten | |
| 1/2 | c | Buttermilk |
| 1 | c | Well-cooked, smoothly mashed butternut squash |
INSTRUCTIONS
Servings: 4 to 6 margarine maple syrup, applesauce or fruit butter Combine the first 5 ingredients in a mixing bowl. In another bowl, combine the egg, buttermilk, and squash and stir together until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely combined, but do not overbeat. Heat a nonstick griddle. Melt just enough margarine to coat it lightly. Pour the batter onto the griddle in scant 1/4 cupfuls enough to make 3-inch cakes. Cook on both sides until golden. Keep the griddlecakes warm in a covered casserole dish in a 200 deg. oven until all are done. Serve at once with your favorite topping. Posted by Linda Davis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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