cornmeal pancakes
Mill City Cooks

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:

Method

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.