1/2 cup walnut pieces or pecan pieces
1/2 cup maple syrup
1 cup whole wheat pastry flour
1/2 cup unbleached flour
4 tablespoons cane sugar
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup squash puree of your choice* (prepared in advance or canned)
1 cup milk
2 tablespoons melted butter
2 large eggs
Vegetable oil spray
- In a 1 quart pot, combine the walnuts and maple syrup, and heat over low heat while you make the cakes. Makes 3/4 cup.
- Preheat the oven to 200 F to hold the finished pancakes, if desired.
- In a large bowl, combine the whole wheat pastry flour, unbleached flour, sugar, baking powder, and salt. In a medium bowl, whisk the squash, milk, oil and egg. Stir the squash mixture into the flour mixture just until all the flour is moistened, don’t over-stir.
- Pre-heat griddle or large non-stick skillets, over high heat. Spray with vegetable oil spray just before adding the batter. Use 1/4 cup measure to scoop the batter onto the hot griddle, spreading it out to a 4 inch round with the bottom of the cup. When the batter starts to bubble, turn down the heat to medium. When the edges of the cakes look dry and cooked and the pancake is covered with holes, about 3 minutes, flip the cakes. Cook for a minute or two on the second side, it will not take as long. Flip again and cook for a couple of minutes. Transfer the finished pancakes to a heat safe platter and put in the oven as you finish cooking the rest of the batter. Serve hot with walnut syrup.
* Squash Puree
- Preheat the oven to 400 F.
- Using your favorite winter squash (such as butternut, acorn, pumpkin, delicata), halve the squash, scoop out the seeds, and place it cut side down on an oiled sheet pan.
- Roast at 400 F until tender when pierced with a paring knife.
- With a metal spoon, scrape out the cooked flesh and puree in a blender or food processor or mash with a potato masher until smooth.