| 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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