This comes from a cookbook called Lean Bean Cuisine by Jay Soloman. My mom’s best friend, Valerie, gave it to me years ago, and I still reference it to find new and exciting ways to cook different kinds of beans.

Adzuki beans are definitely one of my favourites. They are the sweetest of beans. If you enjoy Chinese pastries, they are the “red bean” filling often found in sweet buns.

I prepared a double batch of the batter for this recipe, stored it in the fridge, and made pancakes for several breakfasts during a very hectic week I had recently. It made me happy.

• 2 c. cooked acorn squash
• 1-1/2 c. cooked or canned adzuki beans, drained
• 1-1/2 c. flour (I use brown rice flour)
• 1/4 c. brown sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 2 large eggs, beaten
• 1-3/4 c. buttermilk, milk, or yogurt
• 1/4 c. melted butter
• 1/2 tsp. ground allspice
• 1/2 tsp. ground nutmeg

In a mixing bowl, mash the squash with the beans.

In a large mixing bowl, combine the dry ingredients. In a third bowl, whisk the eggs, buttermilk, and butter together. Fold the liquid ingredients into the dry ingredients. Blend in the squash-bean mixture along with the allspice and nutmeg.

Cook like you would any pancake.

Serve with good plain yogurt, applesauce, and/or maple syrup, and a hot cup of strong coffee or tea.