Contributed by (Recipe adapted from “Food Network” at www.foodnetwork.com)

Ingredients

½ C Ground walnuts
1 Tbs Sugar
1 C all-purpose Flour
2 tsp Baking powder
½ tsp ground Cinnamon
1 C Milk (you can use Soy Milk)
½ C steamed and mashed Sweet Dumpling squash
2 slightly beaten Egg yolks
1 Tbs Cooking oil
2 Egg whites

Instructions

Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown. Makes 14 pancakes.

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