Squash Griddle Cakes Recipe

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These golden rounds are a tasty use for left-over squash. You could also use pumpkin or sweet potatoes in place of squash.
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Servings:
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Ingredients
  • 1 cup cooked squash
  • 1 egg
  • 1/4 cup flour
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ginger
  • 1 tablespoon melted butter or mild-flavored oil, plus more for the pan
Container: griddle or skillet, preferably non-stick
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • Put all ingredients in the work bowl of a food processor and pulse a few times until well mixed and lump-free (or mix well by hand). Batter will be thick.
  • Heat lightly oiled griddle over medium heat. When hot, spoon batter onto griddle to make cakes about 2 1/2" in diameter. Cook until firm enough to turn, about 5 minutes. Adjust heat  if necessary to prevent burning. Turn and cook other side about 5 minutes or until done.
  • Serve hot. Good with butter, yogurt, applesauce, cranberry sauce or syrup.
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