This recipe uses leftover squash to make delicious savory pancakes. Canned pumpkin can be used instead of squash, and they can be easily modified to be sweet instead of savory.
In another bowl, mix together wet ingredients (squash, buttermilk and egg).
1 cup squash puree, 1 cup buttermilk, 1 egg
Combine the wet and dry ingredients and mix together thoroughly. Don’t overmix, the batter will be lumpy. Let it rest for about 5 minutes.
Heat 1 tablespoon butter in a large skillet over medium heat. When hot, scoop portions of the batter into the skillet and smooth out into a fairly thin pancakes. I used a 1/3 cup measuring cup for the scoop which fits 4 pancakes into my large cast iron skillet
2 tablespoons butter
Cook over medium to medium low heat for about 5 minutes. Lift one of the pancakes with a spatula to see if underside is done. When golden brown flip the pancake and continue cooking on the other side for another 3-4 minutes.
Place in a 200 degree oven to keep warm if making more than one batch. Serve with a range of toppings (ideas are in the above post).