3/4 c Whole wheat flour
1/4 c Cornmeal
1 ts Baking soda
1/2 ts Cinnamon
1/4 ts Ground ginger
2 Eggs, beaten
1/2 c Buttermilk
1 c Well-cooked, smoothly mashed
-butternut squash
Yield: 4 to 6
margarine maple syrup, applesauce or fruit butter
Combine the first 5 ingredients in a mixing bowl. In another bowl, combine
the egg, buttermilk, and squash and stir together until smooth. Make a well
in the center of the dry ingredients and pour in the wet mixture. Stir
together until completely combined, but do not overbeat.
Heat a nonstick griddle. Melt just enough margarine to coat it lightly.
Pour the batter onto the griddle in scant 1/4 cupfuls enough to make 3-inch
cakes. Cook on both sides until golden. Keep the griddlecakes warm in a
covered casserole dish in a 200 deg. oven until all are done. Serve at once
with your favorite topping.
Yields
4 Servings