1 ½ cups milk or cream
4 tablespoons melted butter
1 ½ cup pureed butternut squash
2 cups (240 grams) whole wheat pastry flour
2 tablespoons baking powder
1 teaspoon salt
Beat the milk/cream, eggs, squash, and butter lightly in a mixing bowl. Mix the remaining ingredients and add all at once to the wet ingredients, stirring just enough to dampen the flour. Lightly butter a griddle or frying pan set over medium heat until a few drops of cold water sprinkled on the pan form rapidly moving globules. Cook until the pancakes are bubbly and the edges start looking dry. Flip with a spatula and brown on the other side. Place finished pancakes on a warm plate in a 200 degree oven until you are ready to serve.
The pancakes freeze well. If freezing, place pancakes on cooling racks, allow to cool completely, and place in ziploc bags.
The pancakes also work well as a dinner side dish. I have tried both chives (1/4 cup chopped) and curry powder (1 tablespoon). If adding either ingredient (or another you want to try) mix it into the batter after combining the wet and dry ingredients.