Susan Cunningham's Pumpkin Pancakes
- 1 cup whole wheat flour
- 2/3 cup white flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup cooked squash, pumpkin, sweet potatoes, -- pureed
- or parsnips*
- 2 eggs -- separated
- 1 cup milk
- 2 teaspoons melted butter
- maple syrup
*The vegetable can be leftover pumpkin or squash that has been
baked with
maple syrup, honey, or, some other sweetener and butter, or sweetened
sweet potatoes or perhaps even sweetened parsnips. Remove any
skin and
puree the vegetable in a food processor or put through a vegetable
mill.
Toss or sift the flours, baking powder, and salt together. Beat
the
vegetable puree with the egg yolks, milk, and butter, and mix
with the dry
ingredients. Beat the egg whites until they hold firm peaks and
fold them
into the batter. Ladle about 1/4 cup of batter at a time onto
a
preheated, lightly greased griddle.
Bake until bubbles appear
on the
surface, then turn and bake the other side until lightly browned.
Serve
with warm maple syrup.
From "The LL Bean Book of NEW New England Cookery"