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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