Golden Squash Hotcakes USDA Recipe for Child Care Centers

Age Group: Ages 6-18
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
¼ cup vegetable
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes

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.
    For 25 servings, use 1 half sheet pan.
    For 50 servings, use 2 half sheet pans.
  • In an extra-large bowl, combine flour, baking soda, baking powder, and apple pie spice. Stir.
  • In a large bowl, combine eggs, oil, sugar, milk and vanilla extract. Whisk until smooth. Wash hands after touching uncooked eggs.
  • Whisk wet ingredients into dry 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 ½ 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

Golden Squash Hotcakes USDA Recipe for Child Care Centers
Amount Per Serving
 
1 Golden Squash Hotcake
Calories
142
Total Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
54
mg
18
%
Sodium
 
347
mg
15
%
Total Carbohydrate
 
20
g
7
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
2
g
2
%
Protein
 
5
g
10
%
Calcium
 
98
mg
10
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
25 Servings:
Summer squash, fresh 5 lb 12 oz
50 Servings:
Summer squash, fresh 11 lb 8 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: 4 lb 13 oz
Yield: 25 hotcakes
50 Servings:
Weight: 9 lb 10 oz
Yield: 50 hotcakes