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Crabapple Pumpkin Pecan Squash Pancakes
by April Lindala - Tuesday, October 16, 2012, 7:33 PM
 

This is not quite the crisp patty that I had hoped for like the last time I did this, but instead turned into more of a cake due to the amount of wet ingredients. Great flavor though in my opinion.

3 cups packed cups of shredded pumpkin and squash mix

1/4 cup crabapple sauce (thanks tina and marty!)

1/3 cup chopped pecans

1/3 cup maple sugar

5 tablespoons of corn flour

3 teaspoons of salt

2 small beaten duck eggs

sunflower as needed for griddle

Mix all ingredients very well except for sunflower oil. Spoon and flatten mixture over griddle already lined with sunflower oil on medium high heat. Turn after three minutes or if edges are brown and cake is bubbling. Next time I think I will use butternut squash oil instead of sunflower oil on the griddle and one less egg for a crispier patty.

Picture of April Lindala
Re: Crabapple Pumpkin Pecan Squash Pancakes
by April Lindala - Tuesday, November 6, 2012, 7:49 PM
 

To help with crispiness the second time around...I used one duck egg.