It’s Breakfast Time

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As a child, I hated squash.  My mother only knew how to cook it one way: baked with tons of brown sugar, a pinch of cinnamon, and topped with a mountain of marshmallows.  Talk about sweetness overload and everyone was required to partake.  Ugh!


As an adult and a momma myself, I have become a huge fan of squash.  When prepared properly they are a mouthful of nutty goodness and the options for preparation is nearly endless.  For years, I focused on only savory dishes (curries, stews, chili), but the past few years I have once again started trying squash in sweet applications.  

I must say, it is love.


Last year, it was scones and muffins, but this year I have moved on to pancakes.  Since Squash Chocolate Chip Pancakes doesn’t grab at the imagination in a nice way, lets call them Chocolate Chip Harvest Cakes.  Or just “yum”for short. 

The moisture and sweetness of the squash negate the need for any oil and greatly cuts the amount of sweetner needed in the recipe.  Plus, its a vegetable for breakfast, so it’s kinda healthy.  **Wink, Wink**

If you don’t know how to bake and prep a squash for baking/cooking I made a little how-to here.  

Chocolate Chip Harvest Cakes

2 cups flour

2 tsp baking powder

2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp fresh grated nutmeg

1/4 tsp cloves

Zest and juice of 1 orange

1/2 dark brown sugar

2 eggs

2 cups milk

2 cups mashed squash

1/4-1/2 cup semi-sweet chocolate chips amount depend on how many you eat while cooking 


Mix flour, baking powder, soda, salt, and spices in a large bowl.  Set aside.

In another bowl whisk orange zest and juice with the eggs and milk.  Fold in the squash (I used a bright heirloom variety that I was unable to identify, but any winter squash-except spaghetti -will work).

Combine wet and dry ingredients and mix until everything is moist.  This will be thicker than typical pancake batter and will probably have a few lumps.


Warm a skillet over medium low heat and spritz with non-stick spray.  Ladle 1/2 cup of batter onto the skillet and top with 6-7 chocolate chips.

Use the tip of a knife to press the chips into the batter so they do not come into contact with the skillet when the pancake is flipped.  

Allow each cake to cook until the top begins to dry out and the skillet side is evenly browned before flipping and cooking the other side.   This takes a bit, so be patient.  

 

To serve, sprinkle with powdered sugar.  Voila!  That easy.  

Left overs make a great snack, even with out the dusting of sugar.  

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