Breakfast for Dinner: Squash-Cranberry-Pecan Pancakes

Pancakes and sausage for the carnivore in the house

Tonight, we had breakfast for dinner. Not just your standard buttermilk pancakes or eggs and bacon. We had Squash-Cranberry-Pecan Pancakes drenched in maple syrup. Two nights ago, we had Squash-Date Bread Pudding drenched in half and half. Andy's on a squash baking kick with our new oven and stockpile of pumpkins and baking squash, and I'm not complaining at all (though I am concerned about how my pants fit today...).  Heck, he's even been whipping up  pureed squash with bacon every morning for the dog. 

Our Amish Pie Squash apparently have inspired him. Who are Franklin (the dog) and I to object?

Amish Pie Squash

 
If you have extra baking squash, pumpkin or pumpkin pie filling, I highly recommend trying this or a version of it for breakfast, lunch, or dinner sometime soon. The smell of fall - nutmeg, cinnamon, and squash are literally filling up our small house with warmth right now, and the taste is divine.

For a batch of about 12-16 pancakes, you need the following:

Ingredients:
3 large eggs
3/4 cup of pureed squash
1/2 pint of cranberries
1/2 cup pecan, chopped
1 qt kefir
1 tsp vanilla
2 oz melted butter
3 cups flour
1 tsp salt
3 tbs. sugar
a pinch of cinnamon
a pinch of nutmeg
1/2 cup of sugar for cranberries
1 tsp baking soda
1 tsp baking powder
1/2 cup oats
1 tbs butter

Instructions:
1. Put cranberries in pot with 1/2 cup of water and 1/2 cup of sugar. Bring to a boil until they begin to pop. Turn the heat off, and let the cranberries cool.
2. Mix the eggs, keifer, vanilla, and melted butter.
3. Stir together the flour, salt, sugar, baking powder, and oats.
4. Combine wet and dry ingredient mixtures, and then add the pureed pumpkin. Then, add the cranberries and pecans.
5. On a heated and buttered pan, make pancakes. Heat both sides, and serve up with maple syrup!

Pureed squash

Preparing the cranberries 

 

 

 

 

 

 

Heating them up!