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   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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