1CupSquash pureeButternut or any winter squash, roasted (alternatively use canned 100% pumpkin)
1CupButtermilkCan use other milks, but buttermilk adds a nice tang
In a large bowl, whisk together all dry ingredients (flour through salt)
In another bowl, mix together wet ingredients (squash, buttermilk and 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 fit 4 pancakes into my large cast iron skillet
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)