There is nothing more wonderful than making these on a weekend afternoon. They have been such a hit that I have a waiting list of people who want to be invited back for more. Experiment with different squashes.

Sift together DRY ingredients:
• 1 cup FLOUR
• 1 teaspoon BAKING POWDER
• 1/2 teaspoon SALT
• Season to taste with ground CINNAMON, NUTMEG, CLOVES

In another bowl beat together WET ingredients:
• 2 cups fresh SQUASH PUREE (cut, remove seeds, steam squash then throw in blender)
• Dash of VANILLA EXTRACT
• 1 EGG

Add DRY ingredients to WET ingredients forming a smooth batter.
Spoon it onto a griddle like your average pancake.
Cook until golden brown on both sides.
Load them down with BUTTER & MAPLE SYRUP and pig out.