|4||cup||winter squash, pureed|
|1 1/2||teaspoon||baking powder|
|3||tablespoon||chives, fresh, chopped|
|Combine all the dry ingredients and set aside. In large mixing bowl, combine egg whites and squash until thoroughly mixed. Add softened butter. Stir in 1/3 of the dry ingredients and 1/2 cup of buttermilk. Continue adding dry ingredients and buttermilk until it is all thoroughly mixed into the water. Add chives. Chill batter in refrigerator for 30 minutes. |
Heat oil in skillet. Form cakes out of squash batter and saute until evenly browned on both sides. Serve immediately.
Makes 12 cakes.
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