From the "Kids' Corner" - Winter Squash Pancakes
This is a great way to serve your kids winter squash. Use delicata, butternut, or buttercup, or pumpkin.
2 cups all purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 1/2 cups fat-free milk
1 cup cooked winter squash puree
1/2 cup refrigerated egg product
2 tablespoons cooking oil
Nonstick cooking spray
1 recipe Orange Syrup*
1 orange, peeled and sectioned (optional)
In a medium bowl stir together flour, brown sugar, baking powder, salt and pumpkin pie spice. In another bowl, combine the milk, squash, egg product and oil. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Lightly coat a nonstick griddle with cooking spray. Heat over medium heat. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook about 2 minutes on each side or until pancakes and golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with Orange Syrup and, if desired, orange sections.
Serves 8.
*Orange Syrup: In a small saucepan stir together 1 cup orange juice, 2 tablespoons honey, 2 1/2 teaspoons cornstarch and 1/4 teaspoon ground cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Serve warm.
Makes about 1 cup.
Adapted from “Better Homes and Gardens Kid Favorites Made Healthy,” Meredith Publishing Company, Des Moines, Iowa, 2003.