Butternut Squash Pancakes

Oh how I love the farmer's market.  We grow a garden of our own, but it's really wonderful to be able to pick up things that we don't grow here like colorful carrots, heirloom tomatoes, and herbed goat cheese.  While there I also picked up a few squash as ours aren't ready yet.  We had some with dinner the other night, but I had leftovers.  What to do with left over squash?  Pancakes.  Yes sir, pancakes. 

Ingredients:

1 butternut squash, roasted and mashed. (truthfully, I microwaved mine...)
2 eggs
1 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves (or allspice, pumpkin pie spice, etc.)

Combine the dry ingredients in a small bowl and set aside.  Combine the mashed squash (redundant?), eggs, and milk, then add the dry ingredients and mix well.  The batter should be a little thicker than your normal pancake batter, but not so thick that you can't spread them out on the griddle.  Add milk until you reach desired constency. 

Heat your griddle on medium heat and grease it.  Ladle the batter onto the griddle and cook about 2 minutes on each side.

I served mine with local honey, chokecherry jam, and real butter.  The cakes themselves have a smooth, almost pumpkin pie-like texture inside, and combined with the fruity jam...oh.my.my.  SO good.  I think they'd be really good with a little vanilla yogurt too.  Definitely a new autumn favorite.

These were so good that while I was snapping photos of the pancakes, my family devoured the entire batch.  Thank goodness I still had my photo props. 

I love squash of all kinds, do you have a favorite squash recipe you can share with me?