As crazy as this sounds, winter squash cakes are delicious! Perhaps it’s the fact that I love breakfast comfort food. Maybe it’s my love for winter squashed baked to perfection with melted butter running down the sides (like my pancakes). Either way, the fact that I can combine those two items for breakfast is absolutely wonderful.
This recipe is so simple, just make your pancake batter. In this case we were camping and I used instant buttermilk, the fluffy cakes. Mix your pancake batter, then add you leftover baked squash and liquid as needed.
In this case I made 6 cups of batter, but omitted 1/2 cup of liquid. Next I added approximately 2 Cups of baked squash and 2 Tablespoons of water I ran through the blender. I combined and mixed adjusting my liquids. (I added approximately 2 Tablespoons of milk.)
After returning my pancake mixture to the proper consistency, I ladled them onto the hot griddle. Once to perfection, serve warm with real maple syrup and fresh butter. Delicious!!!
Happy gardening! Happy Homemaking!!!