Golden Squash Hotcakes USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Looking for a new and creative way to serve squash? Try this recipe and dish up some vegetables with breakfast!
CACFP CREDITING INFORMATION
⅛ cup vegetables
½ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
2 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp_breakfast_planner_quantity_recipes_ages_3-5/usdacacfp_breakfast_quantity_Golden-Squash-Hotcakes_ages3-5_508c.pdf

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Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes

Ingredients
 

25 Servings

    Weight

    • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
    • 8½ oz Flour, whole-wheat
    • - - Baking soda
    • - - Baking powder
    • - - Apple pie spice
    • - - Eggs, fresh, large, whole
    • - - Canola oil
    • - - Brown sugar
    • 2 fl oz Milk, fat-free (skim)
    • - - Vanilla extract
    • - - Nonstick cooking spray

    Measure

    • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
    • 2 cups Flour, whole-wheat
    • 2 tsp Baking soda
    • 2 tsp Baking powder
    • 2 tsp Apple pie spice
    • 4 - Eggs, fresh, large, whole
    • 2 Tbsp Canola oil
    • 3 Tbsp Brown sugar
    • ¼ cup Milk, fat-free (skim)
    • 2 tsp Vanilla extract
    • 4 sprays Nonstick cooking spray

    50 Servings

      Weight

      • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
      • 1 lb 1 oz Flour, whole-wheat
      • - - Baking soda
      • - - Baking powder
      • - - Apple pie spice
      • - - Eggs, fresh, large, whole
      • - - Canola oil
      • - - Brown sugar
      • 4 fl oz Milk, fat-free (skim)
      • - - Vanilla extract
      • - - Nonstick cooking spray

      Measure

      • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
      • 1 qt - Flour, whole-wheat
      • 1 Tbsp + 1½ tsp Baking soda
      • 1 Tbsp + 1½ tsp Baking powder
      • 1 Tbsp + 1½ tsp Apple pie spice
      • 8 - Eggs, fresh, large, whole
      • ¼ cup Canola oil
      • ¼ cup + 2 Tbsp Brown sugar
      • ½ cup Milk, fat-free (skim)
      • 1 Tbsp + 1½ tsp Vanilla extract
      • 8 sprays Nonstick cooking spray

      Quantity
       

      25 Servings

        Weight

        • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
        • 8½ oz Flour, whole-wheat
        • - - Baking soda
        • - - Baking powder
        • - - Apple pie spice
        • - - Eggs, fresh, large, whole
        • - - Canola oil
        • - - Brown sugar
        • 2 fl oz Milk, fat-free (skim)
        • - - Vanilla extract
        • - - Nonstick cooking spray

        Measure

        • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
        • 2 cups Flour, whole-wheat
        • 2 tsp Baking soda
        • 2 tsp Baking powder
        • 2 tsp Apple pie spice
        • 4 - Eggs, fresh, large, whole
        • 2 Tbsp Canola oil
        • 3 Tbsp Brown sugar
        • ¼ cup Milk, fat-free (skim)
        • 2 tsp Vanilla extract
        • 4 sprays Nonstick cooking spray

        50 Servings

          Weight

          • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
          • 1 lb 1 oz Flour, whole-wheat
          • - - Baking soda
          • - - Baking powder
          • - - Apple pie spice
          • - - Eggs, fresh, large, whole
          • - - Canola oil
          • - - Brown sugar
          • 4 fl oz Milk, fat-free (skim)
          • - - Vanilla extract
          • - - Nonstick cooking spray

          Measure

          • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
          • 1 qt - Flour, whole-wheat
          • 1 Tbsp + 1½ tsp Baking soda
          • 1 Tbsp + 1½ tsp Baking powder
          • 1 Tbsp + 1½ tsp Apple pie spice
          • 8 - Eggs, fresh, large, whole
          • ¼ cup Canola oil
          • ¼ cup + 2 Tbsp Brown sugar
          • ½ cup Milk, fat-free (skim)
          • 1 Tbsp + 1½ tsp Vanilla extract
          • 8 sprays Nonstick cooking spray

          Ingredients
           

          25 Servings

            Weight

            • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
            • 8½ oz Flour, whole-wheat
            • - - Baking soda
            • - - Baking powder
            • - - Apple pie spice
            • - - Eggs, fresh, large, whole
            • - - Canola oil
            • - - Brown sugar
            • 2 fl oz Milk, fat-free (skim)
            • - - Vanilla extract
            • - - Nonstick cooking spray

            Measure

            • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
            • 2 cups Flour, whole-wheat
            • 2 tsp Baking soda
            • 2 tsp Baking powder
            • 2 tsp Apple pie spice
            • 4 - Eggs, fresh, large, whole
            • 2 Tbsp Canola oil
            • 3 Tbsp Brown sugar
            • ¼ cup Milk, fat-free (skim)
            • 2 tsp Vanilla extract
            • 4 sprays Nonstick cooking spray

            50 Servings

              Weight

              • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
              • 1 lb 1 oz Flour, whole-wheat
              • - - Baking soda
              • - - Baking powder
              • - - Apple pie spice
              • - - Eggs, fresh, large, whole
              • - - Canola oil
              • - - Brown sugar
              • 4 fl oz Milk, fat-free (skim)
              • - - Vanilla extract
              • - - Nonstick cooking spray

              Measure

              • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
              • 1 qt - Flour, whole-wheat
              • 1 Tbsp + 1½ tsp Baking soda
              • 1 Tbsp + 1½ tsp Baking powder
              • 1 Tbsp + 1½ tsp Apple pie spice
              • 8 - Eggs, fresh, large, whole
              • ¼ cup Canola oil
              • ¼ cup + 2 Tbsp Brown sugar
              • ½ cup Milk, fat-free (skim)
              • 1 Tbsp + 1½ tsp Vanilla extract
              • 8 sprays Nonstick cooking spray

              Quantity
               

              25 Servings

                Weight

                • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                • 8½ oz Flour, whole-wheat
                • - - Baking soda
                • - - Baking powder
                • - - Apple pie spice
                • - - Eggs, fresh, large, whole
                • - - Canola oil
                • - - Brown sugar
                • 2 fl oz Milk, fat-free (skim)
                • - - Vanilla extract
                • - - Nonstick cooking spray

                Measure

                • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                • 2 cups Flour, whole-wheat
                • 2 tsp Baking soda
                • 2 tsp Baking powder
                • 2 tsp Apple pie spice
                • 4 - Eggs, fresh, large, whole
                • 2 Tbsp Canola oil
                • 3 Tbsp Brown sugar
                • ¼ cup Milk, fat-free (skim)
                • 2 tsp Vanilla extract
                • 4 sprays Nonstick cooking spray

                50 Servings

                  Weight

                  • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                  • 1 lb 1 oz Flour, whole-wheat
                  • - - Baking soda
                  • - - Baking powder
                  • - - Apple pie spice
                  • - - Eggs, fresh, large, whole
                  • - - Canola oil
                  • - - Brown sugar
                  • 4 fl oz Milk, fat-free (skim)
                  • - - Vanilla extract
                  • - - Nonstick cooking spray

                  Measure

                  • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                  • 1 qt - Flour, whole-wheat
                  • 1 Tbsp + 1½ tsp Baking soda
                  • 1 Tbsp + 1½ tsp Baking powder
                  • 1 Tbsp + 1½ tsp Apple pie spice
                  • 8 - Eggs, fresh, large, whole
                  • ¼ cup Canola oil
                  • ¼ cup + 2 Tbsp Brown sugar
                  • ½ cup Milk, fat-free (skim)
                  • 1 Tbsp + 1½ tsp Vanilla extract
                  • 8 sprays Nonstick cooking spray
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                    • 8½ oz Flour, whole-wheat
                    • - - Baking soda
                    • - - Baking powder
                    • - - Apple pie spice
                    • - - Eggs, fresh, large, whole
                    • - - Canola oil
                    • - - Brown sugar
                    • 2 fl oz Milk, fat-free (skim)
                    • - - Vanilla extract
                    • - - Nonstick cooking spray

                    Measure

                    • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                    • 2 cups Flour, whole-wheat
                    • 2 tsp Baking soda
                    • 2 tsp Baking powder
                    • 2 tsp Apple pie spice
                    • 4 - Eggs, fresh, large, whole
                    • 2 Tbsp Canola oil
                    • 3 Tbsp Brown sugar
                    • ¼ cup Milk, fat-free (skim)
                    • 2 tsp Vanilla extract
                    • 4 sprays Nonstick cooking spray

                    50 Servings

                      Weight

                      • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                      • 1 lb 1 oz Flour, whole-wheat
                      • - - Baking soda
                      • - - Baking powder
                      • - - Apple pie spice
                      • - - Eggs, fresh, large, whole
                      • - - Canola oil
                      • - - Brown sugar
                      • 4 fl oz Milk, fat-free (skim)
                      • - - Vanilla extract
                      • - - Nonstick cooking spray

                      Measure

                      • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                      • 1 qt - Flour, whole-wheat
                      • 1 Tbsp + 1½ tsp Baking soda
                      • 1 Tbsp + 1½ tsp Baking powder
                      • 1 Tbsp + 1½ tsp Apple pie spice
                      • 8 - Eggs, fresh, large, whole
                      • ¼ cup Canola oil
                      • ¼ cup + 2 Tbsp Brown sugar
                      • ½ cup Milk, fat-free (skim)
                      • 1 Tbsp + 1½ tsp Vanilla extract
                      • 8 sprays Nonstick cooking spray

                      Quantity
                       

                      25 Servings

                        Weight

                        • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                        • 8½ oz Flour, whole-wheat
                        • - - Baking soda
                        • - - Baking powder
                        • - - Apple pie spice
                        • - - Eggs, fresh, large, whole
                        • - - Canola oil
                        • - - Brown sugar
                        • 2 fl oz Milk, fat-free (skim)
                        • - - Vanilla extract
                        • - - Nonstick cooking spray

                        Measure

                        • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                        • 2 cups Flour, whole-wheat
                        • 2 tsp Baking soda
                        • 2 tsp Baking powder
                        • 2 tsp Apple pie spice
                        • 4 - Eggs, fresh, large, whole
                        • 2 Tbsp Canola oil
                        • 3 Tbsp Brown sugar
                        • ¼ cup Milk, fat-free (skim)
                        • 2 tsp Vanilla extract
                        • 4 sprays Nonstick cooking spray

                        50 Servings

                          Weight

                          • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                          • 1 lb 1 oz Flour, whole-wheat
                          • - - Baking soda
                          • - - Baking powder
                          • - - Apple pie spice
                          • - - Eggs, fresh, large, whole
                          • - - Canola oil
                          • - - Brown sugar
                          • 4 fl oz Milk, fat-free (skim)
                          • - - Vanilla extract
                          • - - Nonstick cooking spray

                          Measure

                          • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                          • 1 qt - Flour, whole-wheat
                          • 1 Tbsp + 1½ tsp Baking soda
                          • 1 Tbsp + 1½ tsp Baking powder
                          • 1 Tbsp + 1½ tsp Apple pie spice
                          • 8 - Eggs, fresh, large, whole
                          • ¼ cup Canola oil
                          • ¼ cup + 2 Tbsp Brown sugar
                          • ½ cup Milk, fat-free (skim)
                          • 1 Tbsp + 1½ tsp Vanilla extract
                          • 8 sprays Nonstick cooking spray
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                            • 8½ oz Flour, whole-wheat
                            • - - Baking soda
                            • - - Baking powder
                            • - - Apple pie spice
                            • - - Eggs, fresh, large, whole
                            • - - Canola oil
                            • - - Brown sugar
                            • 2 fl oz Milk, fat-free (skim)
                            • - - Vanilla extract
                            • - - Nonstick cooking spray

                            Measure

                            • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                            • 2 cups Flour, whole-wheat
                            • 2 tsp Baking soda
                            • 2 tsp Baking powder
                            • 2 tsp Apple pie spice
                            • 4 - Eggs, fresh, large, whole
                            • 2 Tbsp Canola oil
                            • 3 Tbsp Brown sugar
                            • ¼ cup Milk, fat-free (skim)
                            • 2 tsp Vanilla extract
                            • 4 sprays Nonstick cooking spray

                            50 Servings

                              Weight

                              • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                              • 1 lb 1 oz Flour, whole-wheat
                              • - - Baking soda
                              • - - Baking powder
                              • - - Apple pie spice
                              • - - Eggs, fresh, large, whole
                              • - - Canola oil
                              • - - Brown sugar
                              • 4 fl oz Milk, fat-free (skim)
                              • - - Vanilla extract
                              • - - Nonstick cooking spray

                              Measure

                              • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                              • 1 qt - Flour, whole-wheat
                              • 1 Tbsp + 1½ tsp Baking soda
                              • 1 Tbsp + 1½ tsp Baking powder
                              • 1 Tbsp + 1½ tsp Apple pie spice
                              • 8 - Eggs, fresh, large, whole
                              • ¼ cup Canola oil
                              • ¼ cup + 2 Tbsp Brown sugar
                              • ½ cup Milk, fat-free (skim)
                              • 1 Tbsp + 1½ tsp Vanilla extract
                              • 8 sprays Nonstick cooking spray

                              Quantity
                               

                              25 Servings

                                Weight

                                • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                • 8½ oz Flour, whole-wheat
                                • - - Baking soda
                                • - - Baking powder
                                • - - Apple pie spice
                                • - - Eggs, fresh, large, whole
                                • - - Canola oil
                                • - - Brown sugar
                                • 2 fl oz Milk, fat-free (skim)
                                • - - Vanilla extract
                                • - - Nonstick cooking spray

                                Measure

                                • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                • 2 cups Flour, whole-wheat
                                • 2 tsp Baking soda
                                • 2 tsp Baking powder
                                • 2 tsp Apple pie spice
                                • 4 - Eggs, fresh, large, whole
                                • 2 Tbsp Canola oil
                                • 3 Tbsp Brown sugar
                                • ¼ cup Milk, fat-free (skim)
                                • 2 tsp Vanilla extract
                                • 4 sprays Nonstick cooking spray

                                50 Servings

                                  Weight

                                  • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                  • 1 lb 1 oz Flour, whole-wheat
                                  • - - Baking soda
                                  • - - Baking powder
                                  • - - Apple pie spice
                                  • - - Eggs, fresh, large, whole
                                  • - - Canola oil
                                  • - - Brown sugar
                                  • 4 fl oz Milk, fat-free (skim)
                                  • - - Vanilla extract
                                  • - - Nonstick cooking spray

                                  Measure

                                  • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                  • 1 qt - Flour, whole-wheat
                                  • 1 Tbsp + 1½ tsp Baking soda
                                  • 1 Tbsp + 1½ tsp Baking powder
                                  • 1 Tbsp + 1½ tsp Apple pie spice
                                  • 8 - Eggs, fresh, large, whole
                                  • ¼ cup Canola oil
                                  • ¼ cup + 2 Tbsp Brown sugar
                                  • ½ cup Milk, fat-free (skim)
                                  • 1 Tbsp + 1½ tsp Vanilla extract
                                  • 8 sprays Nonstick cooking spray
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                    • 8½ oz Flour, whole-wheat
                                    • - - Baking soda
                                    • - - Baking powder
                                    • - - Apple pie spice
                                    • - - Eggs, fresh, large, whole
                                    • - - Canola oil
                                    • - - Brown sugar
                                    • 2 fl oz Milk, fat-free (skim)
                                    • - - Vanilla extract
                                    • - - Nonstick cooking spray

                                    Measure

                                    • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                    • 2 cups Flour, whole-wheat
                                    • 2 tsp Baking soda
                                    • 2 tsp Baking powder
                                    • 2 tsp Apple pie spice
                                    • 4 - Eggs, fresh, large, whole
                                    • 2 Tbsp Canola oil
                                    • 3 Tbsp Brown sugar
                                    • ¼ cup Milk, fat-free (skim)
                                    • 2 tsp Vanilla extract
                                    • 4 sprays Nonstick cooking spray

                                    50 Servings

                                      Weight

                                      • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                      • 1 lb 1 oz Flour, whole-wheat
                                      • - - Baking soda
                                      • - - Baking powder
                                      • - - Apple pie spice
                                      • - - Eggs, fresh, large, whole
                                      • - - Canola oil
                                      • - - Brown sugar
                                      • 4 fl oz Milk, fat-free (skim)
                                      • - - Vanilla extract
                                      • - - Nonstick cooking spray

                                      Measure

                                      • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                      • 1 qt - Flour, whole-wheat
                                      • 1 Tbsp + 1½ tsp Baking soda
                                      • 1 Tbsp + 1½ tsp Baking powder
                                      • 1 Tbsp + 1½ tsp Apple pie spice
                                      • 8 - Eggs, fresh, large, whole
                                      • ¼ cup Canola oil
                                      • ¼ cup + 2 Tbsp Brown sugar
                                      • ½ cup Milk, fat-free (skim)
                                      • 1 Tbsp + 1½ tsp Vanilla extract
                                      • 8 sprays Nonstick cooking spray

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 2 lb 13 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                        • 8½ oz Flour, whole-wheat
                                        • - - Baking soda
                                        • - - Baking powder
                                        • - - Apple pie spice
                                        • - - Eggs, fresh, large, whole
                                        • - - Canola oil
                                        • - - Brown sugar
                                        • 2 fl oz Milk, fat-free (skim)
                                        • - - Vanilla extract
                                        • - - Nonstick cooking spray

                                        Measure

                                        • 2 qt + ½ cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                        • 2 cups Flour, whole-wheat
                                        • 2 tsp Baking soda
                                        • 2 tsp Baking powder
                                        • 2 tsp Apple pie spice
                                        • 4 - Eggs, fresh, large, whole
                                        • 2 Tbsp Canola oil
                                        • 3 Tbsp Brown sugar
                                        • ¼ cup Milk, fat-free (skim)
                                        • 2 tsp Vanilla extract
                                        • 4 sprays Nonstick cooking spray

                                        50 Servings

                                          Weight

                                          • 5 lb 10 oz Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                          • 1 lb 1 oz Flour, whole-wheat
                                          • - - Baking soda
                                          • - - Baking powder
                                          • - - Apple pie spice
                                          • - - Eggs, fresh, large, whole
                                          • - - Canola oil
                                          • - - Brown sugar
                                          • 4 fl oz Milk, fat-free (skim)
                                          • - - Vanilla extract
                                          • - - Nonstick cooking spray

                                          Measure

                                          • 1 gal + 1 cup Summer squash, fresh, unpeeled, shredded* (gently wash summer squash under running water before shredding)
                                          • 1 qt - Flour, whole-wheat
                                          • 1 Tbsp + 1½ tsp Baking soda
                                          • 1 Tbsp + 1½ tsp Baking powder
                                          • 1 Tbsp + 1½ tsp Apple pie spice
                                          • 8 - Eggs, fresh, large, whole
                                          • ¼ cup Canola oil
                                          • ¼ cup + 2 Tbsp Brown sugar
                                          • ½ cup Milk, fat-free (skim)
                                          • 1 Tbsp + 1½ tsp Vanilla extract
                                          • 8 sprays Nonstick cooking spray
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Wash hands with soap and water for at least 20 seconds.
                                          • Preheat oven to 400 °F.
                                          • Place shredded squash on a half sheet pan (18" x 13" x 1") lined with parchment paper. Spread shredded squash into a single layer. Roast for 20 minutes or until ends begin to brown.
                                          • In a large bowl, combine flour, baking soda, baking powder, and apple pie spice. Stir.
                                          • In a medium bowl, combine eggs, oil, sugar, milk, and vanilla extract. Whisk until smooth. Wash hands after touching uncooked eggs.
                                          • Whisk wet ingredients into flour mixture.
                                          • Using a large spatula, fold in roasted shredded squash and stir until combined. Do not over-mix.
                                          • Heat a skillet or griddle on medium-low heat. Spray with nonstick cooking spray.
                                          • Pour about a ¼ cup (slightly under) batter onto the cooking surface.
                                          • Cook until golden brown and bubbling, about 5–6 minutes. Flip hotcake with a spatula, and cook on the other side until golden brown, about 5–6 minutes. Heat to 165 °F or higher for at least 15 seconds.
                                          • Serve 1 hotcake. Serve immediately, or keep warm at 140 °F or higher.

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                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Golden Squash Hotcakes USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 Golden Squash Hotcake
                                          Calories 71 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 27mg9%
                                          Sodium 156mg7%
                                          Total Carbohydrate 10g3%
                                          Dietary Fiber 1g4%
                                          Total Sugars 1g1%
                                          Protein 3g6%
                                          Calcium 46mg5%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Summer squash, fresh 2 lb 14 oz
                                          50 Servings:
                                          Summer squash, fresh 5 lb 12 oz

                                          Notes

                                          • Contains milk, eggs, and wheat (flour).
                                          • Hotcakes freeze well. Place parchment paper between cakes and place in a freezer bag. Label and date. Thaw and reheat in the oven at 350 °F for 7–10 minutes. For information on how to safely thaw foods, visit foodsafety.gov.
                                          • The symbol indicates the recipe is whole grain-rich.
                                          • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method C.
                                          Yield / Volume
                                          25 Servings:
                                          Weight: 2 lb 6 oz
                                          Yield: 25 hotcakes
                                          50 Servings:
                                          Weight: 4 lb 14 oz
                                          Yield: 50 hotcakes