I’ve been wanting to try this recipe for pumpkin pancakes for a while. Today was going to be the day; I intended to roast and freeze some ‘Sugar Pie’ pumpkin for winter use. But, pal Deb dropped by for coffee, we were playing some cards and Farmer Man was hungry for his promised pancakes. I did have some roasted Hubbard squash in the fridge, intending on a loaf or more muffins. So, off I went with Hubbard squash pancakes. Easy and simple, a batch only requires half a cup of roasted meat. The batter was really thick and the pancakes did not really spread out on the grill. They ended up high and fluffy! And tasty! And very good with our Manitoba Maple Syrup from Oakman Enterprises in Portage la Prairie! I made the recipe ‘straight up’ this time, next time I will use ‘Sugar Pie’ pumpkin and I will probably substitute some of the flour for whole wheat or spelt flour! Very yummy, and the squash gives an extra bit of nutrition!