Since I've still got a bunch of cooked butternut squash in my fridge, awaiting packaging for the freezer, it was an obvious thing to put into Sunday morning pancakes. I don't know why, but when added to baked goods, squash or pumpkin always seems to have a leavening effect - a particularly nice bonus when combined with whole grain flour.
1 1/2 cups whole wheat pastry flour
1/2 cup all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
2 eggs, beaten
1 Tbsp brown sugar
1 cup milk
1 cup cooked winter squash or pumpkin, well mashed or pureed
Butter or oil for cooking
Maple syrup for topping
Preheat one or two large skillets over low heat while you put the batter together (thanks to Mark Bittman for this tip).
Combine the whole wheat pastry flour, all purpose flour, baking powder, salt, and cinnamon in a medium bowl.
In a separate bowl, combine the eggs, milk, brown sugar, and squash or pumpkin and mix well. Pour the wet ingredients into the dry ingredients and mix well.
Cook the pancakes in butter or oil over medium heat, roughly 3 minutes per side. Keep cooked pancakes warm under a towel or in a low oven.
Serve with maple syrup.
Serves about four.