Last night we roasted a squash for dinner, but didn't end up using it. This morning our house guest added it, along with some carrots, to the pancake mix and Henry got a hefty helping of hidden veggies. The pancakes were sweet, moist and totally delicious.
Carrot and Roasted Squash Pancakes
2 cups Original Bisquick mix
1 cup milk
2 eggs
2/3 cup pureed carrots
2/3 cup pureed squash
1.
Heat
griddle or skillet over medium-high heat or electric griddle to 375°F
2.
Stir all ingredients until blended. Pour 1/4 cupfuls onto hot griddle.
3.
Cook until edges are dry. Turn; cook until golden.
Serve with maple syrup
