MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chai Butternut Squash Pancakes
 Categories: Breads, Squash, Spices, Herbs
      Yield: 8 Servings

    3/4 ts Ground cinnamon
    1/2 ts Ground cardamom
    1/4 ts Ground ginger
    1/4 ts Ground cloves
    1/8 ts Ground nutmeg
    1/8 ts Ground allspice
      1 ds Pepper
      2 tb Butter
      3 c  Butternut squash; peeled,
           - in cubes
      3 tb Brown sugar
      1 tb Fresh gingerroot; minced

MMMMM---------------------------BATTER--------------------------------
      2 c  A-P flour
    1/4 c  Brown sugar; packed
      2 ts Baking powder
    1/2 ts Salt
    1/4 ts Baking soda
    3/4 c  Milk
    3/4 c  Chai tea latte concentrate
      2 lg Eggs; room temperature,
           - separated
      2 tb Butter; melted
      1 ts Vanilla extract

MMMMM--------------------------OPTIONAL-------------------------------
           Syrup
           Butter
           Walnuts; chopped

  In a small bowl, combine the first 7 ingredients; set aside. In a
  large skillet, heat butter over medium-high heat. Add squash, brown
  sugar, and fresh ginger. Cook, covered, until tender, 15 to
  20 minutes, stirring occasionally. Remove from the heat; cool.

  Heat griddle over medium heat. For batter, in a large bowl, combine
  flour, brown sugar, baking powder, salt, baking soda, and reserved
  cinnamon mixture. In a blender, combine milk, chai concentrate, egg
  yolks, melted butter, vanilla, and cooled squash mixture. Cover and
  process until pureed. Stir into dry ingredients just until
  combined. In a small bowl, beat egg whites until stiff peaks form;
  fold into batter.

  Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle;
  cook until bubbles on top begin to pop and bottoms are golden
  brown. Turn; cook until second side is golden brown. If desired,
  serve with maple syrup and chopped walnuts.

  Freeze Option:

  Freeze cooled pancakes between layers of waxed paper in a freezer
  container. To use, place pancakes on an ungreased baking sheet,
  cover with foil and reheat in a 375°F/190°C oven until heated
  through, 5 to 10 minutes. Or, place 2 pancakes on a microwave-safe
  plate and microwave on high until heated through, 45 to 90 seconds.

  Recipe by Corinna Nguyen, Hutto, Texas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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