Harvest Pancakes

• 1/2 cup ground nuts (or walnuts)
• 1 tablespoon sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1 cup milk (you can use nonfat or 2 percent)
• 1/2 cup steamed and mashed winter squash (about 1/2 pound uncooked. I love "sweet dumpling")
• 2 slightly beaten egg yolks
• 1 tablespoon cooking oil
• 2 egg whites

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

ground nuts, sugar, flour, baking powder, ground cinnamon, milk, winter, egg yolks, cooking oil, egg whites

Taken from www.foodnetwork.com/recipes/harvest-pancakes-recipe.html (may not work)