Butternut Squash and Cornmeal Pancakes
By Jenny Breen
Ingredients
- 2 cups mashed, roasted butternut squash
- 3 eggs from Sunshine Harvest Farm
- 1 /4 teaspoon baking powder
- 1 teaspoon cinnamon, coriander, nutmeg, etc. (optional)
- 1/4 cup buttermilk or yogurt
- 1/2 cup coarse cornmeal from Sunrise Flour Mill (fine cornmeal will also work)
- 1 cup flour of your choice from Sunrise Flour Mill
- 1 teaspoon salt
Topping Ideas:
- Maple syrup from Horner’s Corner
- Toasted nuts or granola from Bliss Gourmet
- Tahini
- Yogurt
- Sliced apples from WEI or Ames Farm
- Goat cheese from Singing Hills Goat Dairy
- Caramelized leeks with mushrooms from Cherry Tree House Farm
Instructions
Combine squash, eggs and buttermilk in a small bowl and whisk well. Add baking powder, cinnamon and flour and stir until just combined. Scoop onto a hot greased griddle or pan. Flip when bubbly.
