It has been said that the best thing about living in New Hampshire is… maple season. That’s right, friends- the days are getting slightly warmer, and the nights are still cool; the conditions necessary for the sugary sap to flow from the Sugar Maple trees. We hope you are taking full advantage of this sweet season by visiting local Maple Sugar shacks, and trying new (and old) recipes that compliment the delicious taste of real maple syrup.
Here is a new (or old) recipe for you to try: Squash Pancakes. This could possibly be the most versatile pancake recipe ever- you can alter it to accommodate for almost any food sensitivity. Do some investigating on Google to find the recipe that is perfect for your family! We will share our favorite from a blog called eat, live, run.
Whole Wheat Butternut Squash Pancakes
1/2 cup + 2 T whole wheat flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 cup milk
1 T melted butter
1/3 cup canned or roasted and mashed butternut squash (or pumpkin!)
In a large bowl, mix together the dry ingredients. In another bowl, combine the egg, melted butter, milk and squash. Mix well. Add wet to dry and fold together, being careful not to overmix the batter.
Let the batter rest five minutes.
Cook on a medium hot skillet and flip when the pancake has bubbles all over. Serve with warm maple syrup, banana, walnuts and…bacon. Or not.