Kim Eslinger
Editor
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Brianna Ojard
Associate Editor
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David Tinjum
Publisher
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Claudia Kittock
Columnist / Non-Profits
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Merle Minda
Small Business Columnist
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Michael Rainville Jr.
History Columnist
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Ryan Ojard
Staff Photographer

Jenny Heck
Mill City Cooks
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Farmers Market Archive
Wednesday
Sep072016

Butternut Squash Pancakes

It's Butternut squash season! Let's celebrate with some yummy Butternut Squash Pancakes. Pick up the ingredients at the Mill City Farmers Market. :)

September 3, 2016 Mill City Farmers Market

Butternut Squash Pancakes

Ingredients for about a dozen 3-inch pancakes:

 2 eggs
 3/4 cup butternut squash, roasted and mashed
 2 tablespoons pure maple syrup
 4 tablespoons unsalted butter, melted
 1 teaspoon cinnamon
 a generous 1/4 teaspoon nutmeg
 1 1/2 cups milk
 2 cups all-purpose flour*
 1 tablespoon baking powder*
 a big pinch of kosher salt*
 
*If using self-rising flour, omit baking powder and salt
 
In a big bowl, whisk together the eggs, squash, maple syrup, butter, spices, and the milk.

In a separate, medium-size bowl, whisk together the flour, baking powder and salt.

Gradually add the dry ingredients to the wet, and gently blend with a spoon or a spatula. The batter will be lumpy.

Heat a skillet or griddle, and then spray it with non-stick spray. The pan is ready when a drop of water dances on the surface.

Ladle, by the 1/4 cupful, the batter onto the hot surface. When air bubbles appear on the batter, flip the cakes over and brown the other side.

If you are not going to serve the cakes right away, keep them warm in a 200°F oven.  Serve hot, along with butter and a drizzle of pure maple syrup.

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