~Butternut Squash Pancakes~

Butternut Squash Pancakes
Just need Maple Syrup!

1 Cup Butternut Squash?  - Yes
Olive Oil for baking & sauteing?  - Yes
4 Eggs- (I use only the Egg Whites)?  - Yes
2 and 1/2 Cups Soy Milk?  - Yes

After that quick check of the needed ingredients, I was ready to make Butternut Squash Pancakes for breakfast last Saturday morning.  Two mixing bowls & my handy whisk were placed on the counter.  It was pancake time!

The night before I had saved 1 Cup of the mashed veggie when we enjoyed it at dinner.  I had dreams of pancakes that are packed with flavor & are also so light.  Pancakes that are made using a vegetable!  I am just totally hooked on the flavor of Butternut Squash.  Are you, too?  If you are, make these next weekend!     

Butternut Squash Pancakes

Ingredients:
2 and 1/2 Cups Flour- I use King Arthur Bread Flour
3 Tablespoons Sugar
4 teaspoons Baking Powder
1 teaspoon Cinnamon
3/4 teaspoon Nutmeg
3/4 teaspoon Ginger
3/4 teaspoon Salt

4 Egg Whites- beaten
4 Tablespoons Olive Oil for baking & sauteing
1 Cup cooked/ mashed/ cooled Butternut Squash
2 and 1/2 Cups Soy Milk


Method:

1. Place all of the dry ingredients in a large mixing bowl.  Stir until well combined.
2. Separate Egg Whites from Yolks & place Egg Whites in another bowl.  
3. Whisk Egg Whites until frothy- 1 to 2 minutes.
4. Add Olive Oil to foamy Egg Whites & whisk until combined.
5. Add Butternut Squash to Egg Whites/ Olive Oil.  Combine.
6. Now, add in Soy Milk & combine.
7. Add this liquid mixture to dry mixture.  Fold into dry ingredients until combined.
8. Heat griddle.
9. For each pancake place about 1/4 Cup batter on griddle.  
10. After pancake gets a little brown, flip over to cook other side.
11. Serve with maple Syrup!

Butter or Margarine is not needed for these light yummy pancakes, because the Olive Oil for sauteing & baking gives the pancake a great taste.

Butternut Squash Pancakes are a great breakfast in the autumn.  Cinnamon, Nutmeg & Ginger are tasted with every bite.  They also freeze very well, so your family can enjoy a hearty delicious breakfast on a weekday morning.

If you find 1 Cup of Butternut Squash remaining in the vegetable dish after enjoying your Thanksgiving Dinner, save it!  Surprise your family with these pancakes on Thanksgiving Weekend!  They are so good!    

Enjoy!
Yummy!

 

Buttermilk Belgian Waffles

Buttermilk Belgian Waffles
(cooling before wrapping & freezing)

Do you have 1 and 3/4 Cups of Buttermilk in your fridge?  Do you have 1 Cup + 3/4 Cup Milk?  That small amount of Buttermilk is the beginning of a delicious breakfast!

About a month ago after opening the door to one of my kitchen cabinets, suddenly I "spied" my Belgian Waffle Maker!  It's only been "untouched" for about 6 years!  Other than taking it down when cleaning the cabinet shelves.  Remembering that I had Buttermilk in my fridge, the next step- King Arthur Flour's website.  There it was- a recipe for Buttermilk Belgian Waffles!  The photo looked so yummy & I had the Buttermilk!

• I use King Arthur Unbleached Flour whenever I make pancakes.
• My less cholesterol habit:  Substitute Olive Oil for sauteing & baking for Butter.
• Another less cholesterol habit:  Rather than 2 whole Eggs, I'd use 1 whole Egg + 2 Egg Whites.

I was on my way to make a very yummy breakfast.  By using the Olive Oil, no butter/ margarine was needed at our table either- only a topping.  What delicious waffles!  The second time I prepared these waffles for breakfast, defrosted strawberries were a great topping!
 
No, we did not devour the entire batch!  The extra waffles were cooled & wrapped in plastic wrap/ placed in Freezer bags for even quicker breakfasts other mornings.  My method of reheating:  my microwave.

The holidays are in our future!  If you are looking for a quick, easy & absolutely yummy breakfast to serve your overnight guests Buttermilk Belgian Waffles are great!  Take out your waffle maker!  If you don't have one, that small appliance would be a great gift to receive!  My waffle maker is at least 15 years old.  Make & try these.  They are so good!

Crispy on the outside, soft on the inside!

Buttermilk Belgian Waffles
             makes 8 Waffles
             adapted from King Arthur website

Ingredients:
1 + 3/4 Cup King Arthur Unbleached Flour
4 teaspoons Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt

1 Whole Egg + 2 Egg Whites
1 + 3/4 Cups Buttermilk or 1 Cup Buttermilk + 3/4 Cup Milk
1/2 Cup Olive Oil for sauteing & baking 
2 teaspoons Vanilla

PAM

Method:

1. In a large bowl combine Flour, Sugar, Baking Powder, Baking Soda & Salt.
2. In a smaller bowl beat 1 Egg + 2 Egg Whites.
3. Add Buttermilk, Olive Oil & Vanilla.
4. Add liquid ingredients to dry ingredients, stirring until almost smooth.
5. Spray Belgian Waffle Maker with PAM before preheating, only when making 1st waffle in batch.
6. When Waffle Maker is hot, use 2/3 Cup batter to make waffle.
7. Close lid. Cook for 2- 3 minutes - until steaming stops.
8. (With my Belgian Waffle Maker cooking time is 2 Minutes, 30 Seconds.)
9. Carefully remove & continue.

***One AM I had only 1 Cup Buttermilk, so I also used 3/4 Cup Milk & the waffles were also oh, so good!

Using the Olive Oil, no butter/ margarine is needed.  Maple syrup or Strawberries are our fave toppings!  What will yours be?

Enjoy!
Yummy!

   

What? No Buttermilk???

Usually, I am very aware of what is in my fridge. Usually, I have all of the necessary ingredients for a recipe.  Usually I recognize the difference between an opened and an unopened container on the top shelf in the fridge, even if it is located in the back.  The important word here is usually. Every morning I consider black coffee to be in its very own important food group. So this AM after enjoying a cup of my necessary first food group, I was ready to start in on the Blueberry Buttermilk Pancakes for breakfast. The variety of pancakes we did not have last weekend.  I was envisioning a breakfast of light fluffy cakes dotted with dark blueberries.  A stream of maple syrup would be dripping down the pile on a plate. Yummy!

After the majority of ingredients were ready, only the liquid needed to be added to the batter. Once again the fridge door was opened, but the familiar quart container of Fat Free Buttermilk was no where to be seen. So, thinking way back into the depths of the memory to what I sometimes did years ago when 1 Cup of Buttermilk was needed but not to be found...  1 Tablespoon Lemon Juice is placed in a liquid measuring cup and Milk added to make 1 Cup. O.K. I needed 3 Cups, easy enough. I had Lemon Juice and I had 1% Milk.


The resulting batter was o.k. The pancakes tasted good. Maple Syrup did roll down the stack just as I had envisioned. :) There were many pancakes to place in our freezer - always an added plus.  My DH gave them 2 thumbs up!  Sweet! 


However, my light fluffy cakes dotted with dark blueberries were no where to be seen. :( You know the expression - Flat as a Pancake.

Well, last week the opened quart container in the fridge had been tossed, because it only contained a small portion of Buttermilk.  The grocery list containing the word Buttermilk was lost on the way to the grocery store.  Then, getting ready to drive into Boston for the Boston College Football game took top billing. 

Ah, next time I better double check the Fat Free Buttermilk situation.  My flat pancakes tasted good and more are located in our freezer.  But more importantly, BC won the game!  :)