Ingredients for 6 pancakes:
2 tablespoons Canola oil
½ cup flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ teaspoon pumpkin pie seasoning or ½ teaspoon cinnamon and ¼ teaspoon ginger
1 large egg
2 tablespoons milk
2 tablespoons Canola oil
¼ teaspoon vanilla extract
½ cup pureed butternut squash
Cranberry Sauce:
½ cup water
¼ cup sugar
1 ½ cups fresh cranberries, picked over, rinsed
1 stick cinnamon
Garnish: ½ cup plain yogurt
Preheat a heavy skillet with a lid. Cover the bottom with a thin coating of Canola oil.
Pancakes: Combine and blend the flour, sugar, baking powder, salt and spices. In another bowl beat together the egg, milk, oil and vanilla. Stir in the squash puree. Fold the wet ingredients into the dry mixture until just mixed.
Ladle out 3 pancakes, each about 1/3 cup batter, onto the hot pan. Turn the heat down to medium, cover the skillet and let the cakes cook for 2 -3 minutes. Turn pancakes over, cover the pan and cook another 2 minutes until firm. Lift the pancakes onto a plate and cover to keep them warm. Repeat with the remaining batter. Keep pancakes warm until the cranberry sauce thickens.
Cranberry Sauce: Either before or while the pancakes are cooking, bring the water and sugar together in a skillet of saucepan. When the water boils and sugar dissolves, add the cranberries and cinnamon stick. Simmer slowly as the cranberries pop and the sauce thickens, about 5 minutes.
Serving: Divide the pancakes between two plates. Spoon on the cranberry sauce and add a scoop of yogurt.
