Squash pancakes

Inspired by chef John's pumpkin pancakes, this delicious breakfast was a great holiday treat. For two people, a can of squash puree provides two hearty breakfasts, and the opened can may be stored in the fridge in between.

Ingredients
1 cup flour
1 tbsp brown sugar
0.5 tbsp white sugar
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt

0.5 cup squash puree
0.5 tsp cinnamon
0.25 tsp ground ginger
0.25 tsp ground cloves
0.125 tsp nutmeg
1 small egg
0.75 cup milk
1 tbsp vegetable oil
1 tbsp lemon juice
1 tsp lemon zest

Preparation
Mix the wet ingredients. Whisk the dry ingredients.

Combine just until all dry ingredients have been incorporated.

Scoop 0.25 cupfuls into a lightly oiled skillet preheated over medium heat. These need to cook relatively slowly, if you want the inside to be properly done.

Bake one side until bubbles appear on the center of the pancake as well. Then flip and cook until golden brown on that side as well.

Serve with butter and Vermont maple syrup!