Chivey Squash Cakes

• 4 cups winter squash pureed
• 1 cup flour, all-purpose
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 x salt pinch
• 1/4 teaspoon black pepper
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 2 each eggs whites
• 2 teaspoons butter unsalted
• 1 1/2 cup buttermilk
• 3 tablespoons chives fresh, chopped
• 1 tablespoon vegetable oil olive

1. Combine all the dry ingredients and set aside.
2. In large mixing bowl, combine egg whites and squash until thoroughly mixed.
3. Add softened butter.
4. Stir in 13 of the dry ingredients and 1/2 cup of buttermilk.
5. Continue adding dry ingredients and buttermilk until it is all thoroughly mixed into the water.
6. Add chives.
7. Chill batter in refrigerator for 30 minutes.
8. Heat oil in skillet.
9. Form cakes out of squash batter and saute until evenly browned on both sides.
10. Serve immediately.
11. Makes 12 cakes.

winter, flour, baking powder, baking soda, salt, black pepper, ginger, nutmeg, allspice, cayenne pepper, eggs whites, butter, buttermilk, chives, vegetable oil olive

Taken from recipeland.com/recipe/v/chivey-squash-cakes-1781 (may not work)