Harvest Pancakes

1. 1

   Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside.

2. 2

   In another bowl combine milk, squash, egg yolks and oil.

3. 3

   With a large wooden spoon, stir the dry mixture into the squash mix and set aside.

4. 4

   Beat the egg whites in a bowl until stiff peaks form.

5. 5

   (Use a copper bowl for best results).

6. 6

   Gently fold the stiff whites into the squash mixture.

7. 7

   Heat up you skillet, and pour about 1/4 cup batter per pancake.

8. 8

   Cook until surface is bubbly and edges are slightly dry and flip.

9. 9

   Cook until golden brown.

No additional tips available.