These Butternut Squash Pancakes come out light and fluffy and are easy to prepare. I served them with hot toasted pecans and home made cinnamon ricotta cheese filling and a little syrup. When I first made them my husband squealed why didn’t you just make plain pancakes? Then he ate them and said they were very good. Don’t know if they will please everyone out there but they do taste good.

Ingredients that make 15 small pancakes or three servings

2 oz unsalted butter – room temperature

1/4 cup sugar

1 cup butternut squash – cooked and mashed

1 XL egg beaten

1 cup wheat flour

1 teaspoon baking powder

1/4 teaspoon cinnamon

nutmeg – fresh around a half dozen scrapes against the grater

1/4 cup buttermilk

pinch salt – kosher or sea salt

non-stick spray – neutral flavor like canola or vegetable

Directions

in a large bowl mix together the sugar and butter till it looks creamy.

Add squash and continue mixing and then add egg and mix well again.

Add all dry ingredients and then mix in the buttermilk. The mixture will be thick.

Get out your fry pan and put on on medium heat and spray it with the non-stick spray. Make sure it’s hot before you start making pancakes.

I used a heaping teaspoon of batter for each pancake in the fry pan. Then cover loosely with aluminum foil.  Cook until you see small bubbles on the top of your pancakes……….

and then flip them uncovered for a short time or until you see a little browning underneath them.

Repeat till you are done.

The Butternut Squash Wheat Pancakes are very light and Fluffy and seasoned nicely and might please people who think they only like plain pancakes.