Butternut Squash Pancakes

Look at the vibrant color of these pancakes.Thanks to the Butternut Squash Puree, it jazzes up an ordinary pancake and adds some sweetness too. My fussy kid actually looks forward to eating a few of  these delicious fluffy pancakes in the weekends. Yes, a simple creation that can be extremely rewarding to the taste buds and the moms of fussy kids, if you ask me. For this recipe, I had used the pancake mix but you may very well try making it from scratch by incorporating the puree in any of your classic pancake recipes.
If you are a pancake lover like me,stay put and check my version of  "Banana-Berry Pancakes" Or "Strawberry Topped Cocoa Pancakes" as well.

Ingredients( For ~7, 5" Pancakes):

• 1-1/2 Cups Pancake Mix (I used Krusteaz "Light & Fluffy" Buttermilk Pancake Mix)
• 1-1/4 Cups Skimmed Milk
• 1 Cup Butternut Squash Puree
• 1 Tbsp Olive Oil
• A pinch of Cardamom Powder (Optional)

To Make Butternut Squash Puree(Yields ~1-1/4 Cup Puree):

• 2-1/4 Cups Butternut Squash chunks
• 1-1/2 Tbsp Water

Procedure:

• Pressure cook the Butternut Squash chunks with a Tbsp of water until its fork tender.

• Puree/Mash the cooked chunks while still warm. 

• Mix all the ingredients - Pancake mix, Oil, Squash puree, Cardamom powder and milk - just until they are combined. Its okay for the batter to have lumps.

• Heat a non-stick pan/griddle, grease with little oil and pour a ladle-ful of batter(4-5 Tbsp). Spread the batter until the pancake is about 5" in diameter. If using a non stick pan, swirl slightly.

• Cook the pancakes for about a minute or so on a low-medium flame and turning only once.

• Cook the other side for a minute.Repeat the above 2 steps for the remaining batter and stack the pancakes one above another to keep it warm.

• Serve the warm stacked pancakes stacked with maple syrup.

Makes  7, 5" pancakes.

Enjoy!