Subj : T.O.H. Daily Recipe - 573
To   : All
From : Dave Drum
Date : Tue Sep 24 2024 12:45:00

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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