Pumpkin Pancakes

YOU GUYS! These pancakes were so delicious I’m not sure I can go back to the normal kind. Which is too bad, because I don’t have that much squash left. I thought these up just because I wanted another way to use up the last of last fall’s squash*

Ingredients:
2C flour
3Tbsp butter (that’s 3 notches on the label of your standard stick of butter)
2tsp baking soda
1/8tsp salt
1Tbsp molasses
1 1/2tsp cinnamon
1/2tsp allspice
1/2tsp ginger
1/4tsp cloves
1 egg
1Tbsp oil
1/2C squash
1C and 1/2C water
1/4C milk

Directions
In a large bowl cut the butter into the flour until crumbly, mix in the baking soda, salt, and all the spices.
Combine the squash and 1 cup of water, blend if needed (yay for immersion blenders!)
To the flour mix add the egg, oil, molasses, squash mix, and milk. If you want puffier pancakes keep the mixture dry, if you want thinner pancakes add more water until the mix looks right for you. I’m pretty sure you can’t go wrong here, except if you add too much water you’ll be making pumpkin crepes**

Get your pancake griddle to the right temp (on my stove that’s medium high) pour the batter, let it brown. I always learn they were ready to flip when the bubbles around the edges burst, and don’t fill back in immediately with batter. Flip the pancakes, cook on the other side. Enjoy! I bet these would be awesome with whipped cream. But I just had maple syrup on hand (no real tears here)

*remember that LIST of squash from my gardening post? I really do grow enough to keep myself in squashes almost year ’round…

**And don’t they sound amazing? Let me know if you try that!!