Autumn Squash Pancakes from Consubstantial Paneity

I found this fantastic blog one morning when I was looking for a recipe for squash pancakes and this was the first site that came up. Lucky me! We have an abundance of squash from the garden so I'm trying to be creative with all the dishes I create.
Thanks to Ester Brownie for this yummy recipe.

(makes about 3 dozen medium pancakes)

2 cups mashed roast winter squash (butternut, acorn, etc.), peel and seeds removed
1/2 cup oil, plus additional oil or butter for frying
6 eggs
1 1/2 cups milk
2 t vanilla

2 cups whole wheat flour
2 cups white flour
2 T baking powder
2 t salt
1/4 cup sugar
1 t cinnamon
1 t nutmeg

Optional: 12 oz. chocolate chips

In a large bowl, mix together the squash, oil, eggs, milk, and vanilla until thoroughly blended. Scoop the flour, baking powder, salt, sugar, and spices on top. Mix together lightly, then mix into the rest of the batter until smooth. Stir in chocolate chips, if desired.

Heat a large skillet or griddle on medium-high and grease with oil or butter. Pour batter into circles 2-3″ across, with plenty of space between each pancake. Flip once the batter begins to bubble and turns a rich golden-brown on the bottom.

If you like, you can use my mother’s trick to keep your first pancakes warm as you cook more batches. Take a pot, pour an inch of water on the bottom, and nest a large bowl in the top of the pot. Heat the pot on medium-low. Put finished pancakes in the bowl and cover with a wide lid.

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