| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New England |
Breads, Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Whole wheat flour |
| 2/3 |
c |
White flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Cooked squash; pumpkin, sweet potatoes, pureed or parsnips* |
| 2 |
|
Eggs; separated |
| 1 |
c |
Milk |
| 2 |
ts |
Melted butter |
|
|
Maple syrup |
INSTRUCTIONS
*The vegetable can be leftover pumpkin or squash that has been baked with
maple syrup, honey, or, some other sweetener and butter, or sweetened sweet
potatoes or perhaps even sweetened parsnips. Remove any skin and puree the
vegetable in a food processor or put through a vegetable mill.
Toss or sift the flours, baking powder, and salt together. Beat the
vegetable puree with the egg yolks, milk, and butter, and mix with the dry
ingredients. Beat the egg whites until they hold firm peaks and fold them
into the batter. Ladle about 1/4 cup of batter at a time onto a preheated,
lightly greased griddle. Bake until bubbles appear on the surface, then
turn and bake the other side until lightly browned. Serve with warm maple
syrup.
By bog-lisa@-spammers-must-die-usa.net (Lisa&Bog) on Feb 10, 1998
Recipe by: The LL Bean Book of "New" New England Cookery
Posted to EAT-L Digest by Karen Sonnessa <ksonness@SUFFOLK.LIB.NY.US> on
Mar 12, 1998
A Message from our Provider:
“God is bigger than any church”