Introduction This study aims to develop a nutritious yet delicious breakfast or snack pancakes by using squash as a major component without affecting the taste and yumminess of the pancake. There are plenty of breakfast or snacks food in the market today but very few include important nutrients. Since pancakes are favorites of the kids, the group would like to make a nutritious alternative. We chose Cucurbita maxima, a vegetable not very appealing to the young, because it is packed with many essential vitamins and fiber necessary for a healthy diet, a sure way to get reluctant and picky eating children to eat their vegetables.
Squash is an excellent source of vitamin A. It is also a very good source of vitamin C, potassium, dietary fiber, and manganese. In addition, squash is a good source of folate, omega-3 fatty acids, thiamin, vitamin B5, vitamin B6, niacin and copper. Methodology The researchers use the direct observation method in this project. The group observes and records the step by step procedure and actual accurate measurements of the ingredients. A. Materials The following materials were used during the experiment: A. 1. Saucepan for boiling the squash A. 2.
Skillet or non-stick frying pan for frying A. 3. Mixing bowl for combining all the ingredients A. 4. Spatula for stirring A. 5. Frying ladle for turning the pancakes A. 6. Serving plates and fork for taste testing B. Ingredients To derive the desired mixture, the researchers used the following: B. 1. three (3) cups of mashed cooked squash B. 2. three (3) tablespoons sugar B. 3. one (1) cup all-purpose flour B. 4. two (2) tablespoon baking powder B. 5. half cup powdered milk B. 6. four (4) pieces eggs B. 7. half cup water B. 8. two (2) teaspoon vanilla B. 9. ooking oil or butter for frying B. 10. honey or maple syrup C. Procedure Step 1: The squash was seeded and washed thoroughly with water. Without removing the skin, the squash was shredded using only the desired amount. Poured in a saucepan, boil until cooked. Set aside. Step 2: While waiting for the squash to cool down, in a mixing bowl, all dry ingredients were measured and sifted together. This would ensure that the ingredients blended together. Vanilla, eggs and water were added next, then the cooked squash. To avoid lumps, the batter was mixed thoroughly.
Step 3: Over low fire, the frying pan was lightly oiled. A saucer size pancake was poured into the pan, cooked until bubbles form on top then flipped over until golden brown. The finished product was served hot topped with honey or maple syrup. Conclusion Analysis showed that combining squash with the pancake mixture made it healthier and satisfying because of the nutritious contents of the squash. Pancakes need not be plain and ordinary, adding squash into it become tasty and a healthy addition to eating snack or breakfast.