Butternut Pancake Recipe Made Better

We had an ABUNDANCE of Butternut Squash. Great problem to have! My mother in law had given me some from her garden. They were WONDERFUL! We have had all kinds of roasted butternut this and that. I am in heaven.

They don't look as pretty for the camera, no worries. Make 'em anyway!
First I took a Pampered Chef Jelly Roll Pan and cut up butternut squash one inch cubes.
Then I brushed them with melted butter til they glistened, sprinkled with this spice combination evenly and roasted in a 400 degree oven for 45 minutes. My house smelled like CHRISTMAS!!
Spices:

• 6 tsp dark brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cloves

Make sure you  get them good and mixed. Sprinkle generously.

After they roasted and cooled a little we put in a bowl and stick wanded it until mostly smooth. No food processor here.

Here is the body of the recipe:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cloves, cinnamon and nutmeg (mixed together)
• 2 tbsp dark brown sugar
• 1 2/3 cup buttermilk
• 3 large eggs
• 2 tbs butter, melted
• 3/4 cup roasted butternut squash puree

Mix dry ingredients first and mix in 3 parts to the wet ingredients already beat together. Cook over a hot griddle like normal pancakes. Top with maple syrup. Corn syrup won't do this justice. Seriously, maple is best. Use my homemade recipe. You will NOT be sorry. If you are, we feel bad for your taste buds. These are lower in calories than most, fills a vegetable requirement and are REALLY good. Might try zucchini next! Enjoy!