Acorn Squash Pancakes
Now that the heat wave has passed, it’s finally starting to feel a bit like fall in the Midwest. What better way to celebrate than with our favorite fall meals? I gotta tell you, though… I may be a bit too excited about sharing all my yummy recipes with you. I’ve been cooking like a crazy person lately! But hey, now I have a freezer full of dinners and I won’t have to cook for AT LEAST a week. Win!
So, since we’re all set on dinners, how about a breakfast treat? I began making these Acorn Squash Pancakes when B was starting out with fingers foods, and they’ve been a family favorite ever since. I usually double the recipe so we have plenty to freeze as they’re great warmed up or toasted.
I did try to make them using oatmeal baby cereal and it was a complete flop. I honestly think it would’ve been ok had I used half cereal and half actual oatmeal, and I think I forgot the eggs. I think. Don’t remember. I’m a mom, therefore my brain cells are quite picky on when they choose to fire properly.
Anywho… once I’m down to maybe ¼ of the batter left, I turn them into “special” acorn squash pancakes. What does this mean? Add a couple tablespoons of brown sugar and some raisins! Yum yum yummy! I tried giving these “special” pancakes to B once and he completely turned up his nose. I tell ya, the boy doesn’t want sugar for breakfast! What’s wrong with him? Can’t be my kid, lol.