Subj : T.O.H. Daily Recipe - 573
To   : All
From : Dave Drum
Date : Tue Sep 24 2024 12:42 pm

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... i before e except after C and for caffeine plus some weird others.
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