"Pumpkin" Pancakes

Pancakes are traditional weekend fare in our household. It's common to see chocolate chip pancakes served at the table, but occasionally I like to try a new recipe. Today's adventure was "pumpkin" pancakes (made with my seemingly endless supply of butternut squash). They made
the house smell fantastic and were tasty and filling.

"Pumpkin" Pancakes
1 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
2 Tbsp. brown sugar
3/4 cup squash puree
Milk as needed to thin batter

Combine all ingredients together while griddle heats. Add milk last, and add 1-2 Tbsp. at a time until pancake mixture can be spooned onto the griddle. Cook pancakes on both sides until evenly cooked, making sure the pancake is fully cooked as these are thicker flapjacks. Serve warm with syrup or "pumpkin" butter. Makes 2-3 servings.