Pretty Much Dead Already: Butternut Squash Pancakes with Ginger Syrup

Breakfast at the Greene farm finds the Group eating pancakes and eggs together peacefully. Despite Maggie's pleas, Glenn informs the Group that Hershel's barn is filled with Walkers. 

After learning the news, Shane demands that the Group abandon the search for Sophia and head to Fort Benning as originally planned. Daryl is enraged at Shane's callousness and a fistfight between the two men almost erupts. 

Rick assures the Group that he will discuss the situation with Hershel and make it right. Lori's pregnancy makes it critical that the Group remain at the farm so she can receive medical care from Hershel. Rick is forced to reveal the pregnancy to Shane to win his cooperation.

But Rick's discussion with the older man fails. Hershel's wife and stepson are infected and among the Walkers in the barn. Her insists that a cure will be found to restore them. Later, Hershel learns that two Walkers are trapped in the swamps near his farm. 

In exchange for Rick's cooperation in capturing and keeping the Walkers, Hershel decides to allow the Group to stay. The two men snare them with snare-poles and drag them back to the barn. Shane is incensed and shoots both Walkers. He storms the barn and breaks open the door, allowing the Walkers to swarm out.

Rushing forward, Shane, Andrea, Glenn, T-Dog and Daryl open fire on the small herd and wipe them out. But the quiet is short-lived when the staggering form of young Sophia Peletier emerges from the barn.

Rick has no choice but to put down the little girl.

The last moments of peace that the Atlanta Survivor Group enjoyed were with breakfast. Pancakes cooked in a cast iron skillet over an open campfire and eaten with the people you care about most, make for the best meal anyone could hope for.

And when the dead rise; don't go in any barns.

Butternut Squash Pancakes with Ginger Syrup

Pancakes
2 cups Heart Smart Bisquick
3/4 cup almond or soy milk
1-4 oz. jar Butternut Squash baby food
1/2 tsp. cinnamon
1 egg

Ginger Syrup
3/4 cup butter flavored pancake syrup
1 tsp ground ginger

Place a cast iron skillet or Dutch oven over medium coals or medium heat on a stove. Heat a tablespoon of vegetable oil or shortening until melted.

Combine all pancake batter ingredients in a medium bowl. Stir until moistened. Do not overmix batter.

Pour about 1/4 cup of the batter in the center of the hot, greased Dutch oven or cast iron skillet. Cook until golden and dry around the edges with bubbles forming in the center. Flip over with a large spatula and brown the other side. Repeat with remaining batter until all the batter is used. Keep warm on a plate covered with aluminum foil or a lid.

While pancakes are cooking, combine ginger syrup ingredients in a medium saucepan. Cook and stir over medium coals or medium heat until bubbly. Serve over pancakes. This syrup is so flavorful you won't miss the butter!