I somehow ended up with WAY more cooked butternut squash than we could eat at one meal. I started thinking how sweet it is and how it has the same consistency as pumpkin puree. Next I'm going to try substituting the squash in a pumpkin bread recipe because these pancakes turned out SO yummy!
1 1/2 cup whole wheat flour
1 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon pumpkin pie spice
1 cup cooked butternut squash
1 cup plus 1/2 cup buttermilk
2 Tablespoons vegetable oil
2 Tablespoons brown sugar
- In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice. Mix well.
- In a separate bowl combine squash, 1 cup buttermilk, eggs, oil and brown sugar. Mix well.
- Make a well in the center of the dry ingredients and slowly pour in the wet ingredients. Fold until just combined. Do not over stir.
- If mixture is too think use the extra 1/2 cup of buttermilk to thin out batter.
- Pour 4" pancakes onto a medium-hot griddle or pan and cook until bubbles begin to rise to the surface. Turn and cook until golden-brown.
- To get the 1 cup of butternut squash split a whole butternut squash down the middle and roast in a 350 degree oven for approximately 45 minutes or until soft all the way through. Scoop out cooked squash and store in an airtight container in the refrigerator until ready to use.
- White flour may be used if it's all you have.
- Dark brown sugar gives these pancakes a better flavor than light brown sugar but use whatever you have on hand.
Submitted by Amy