Butternut Squash Pancakes

Ingredients:

2 1/4 c milk

1 1/2 c pureed butternut squash

2 eggs

3 tbsp vegetable oil

3 tbsp vinegar

2 c all-purpose flour

1 c whole wheat flour

1/4 c brown sugar

3 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt

2 tsp Pumpkin Pie Spice (or 1 1/2 tsp cinnamon, 1 tsp allspice, 1/2 tsp cloves, 1/2 tsp ginger)

Butter for the pan

Directions:

• In a large bowl, whisk together the milk, squash, eggs, oil and vinegar.

• In a separate bowl, mix the flour, sugar, baking powder, baking soda, spices and salt.

• Stir the dry mixture into the wet until just combined.

• Melt butter in a pan over medium heat, or use a non-stick griddle. For smallish pancakes, pour about 2 tbsp of batter per pancake. Cook until the top is a little bit bubbly, then flip. They should be slightly browned. This made enough for a meal for 4 people.