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.
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.
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
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. cooking oil or butter for frying
B.10. honey or maple syrup
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...
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