Thursday, July 25, 2013

Day-after-Thanksgiving Pancakes


We LOVE these pancakes, all caps required.  If you've never made Candy Squash before, you should.  Do that first.  Then, the day after Thanksgiving, when you still have half a pan leftover, do this.

Mix together
1 and 1/2 cups milk
1 and 1/2 cups leftover candy squash
2 eggs, beaten
3 tbsp. oil

In another bowl, mix together
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon

Pour the wet mixture into the dry and stir just until combined to make a lumpy pancake batter.  Cook in a pan or griddle as you do regular pancakes.  Then eat.  Admire their fluffiness, their moistness, and their overall deliciousness.  Plan to make twice as much candy squash next year.

(When I haven't had leftover candy squash, I've substituted pureed summer pumpkin or butternut squash, to which I add sugar, spices, evaporated milk, and a bit of egg.  Still works!)

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