• T.O.H. Daily Recipe - 573

    From Dave Drum@1:3634/12 to All on Tue Sep 24 12:45:00 2024
    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
    ds Pepper
    2 tb Butter
    3 c Peeled butternut squash; in
    - cubes
    3 tb Brown sugar
    1 tb Minced fresh gingerroot

    MMMMM---------------------------BATTER--------------------------------
    2 c A-P flour
    1/4 c (packed) brown sugar
    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 temp, separated
    2 tb Butter; melted
    1 ts Vanilla extract

    MMMMM--------------------------OPTIONAL-------------------------------
    Syrup
    Butter
    Chopped walnuts

    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, 15-20 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 375ºF/190ºC oven until heated through,
    5-10 minutes. Or, place 2 pancakes on a microwave-safe
    plate and microwave on high until heated through, 45-90
    seconds.

    Corinna Nguyen, Hutto, Texas

    Makes: 8 servings

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

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