1 ¼ cups unbleached all-purpose flour
2 tablespoons sugar
2 tsp baking powder
½ tsp kosher salt
½ tsp cinnamon
½ tsp ground ginger
1/8 tsp nutmeg pinch of ground cloves
1 cup milk
6 tablespoons squash or pumpkin puree
2 tablespoons butter, melted, plus more for skillet and serving
1 egg
syrup for serving
TIP To use fresh squash or pumpkin, cut it in half, scoop out the seeds, and bake at 350* for about a half hour or until fork tender. I do this step the night before so it's not so time consuming in the morning.
Whisk flour, sugar, baking powder, salt and spices in a bowl. In a separate bowl, stir together milk, squash/pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour ¼ cup batter for each pancake. Cook each pancake about 3 minutes per side, serving with butter and syrup.
