This recipe is from my cookbook The Toddler Café
Makes 12 medium sized pancakes
1 10 ounce box frozen squash, thawed
4 tablespoons flour
1 teaspoon salt
1 teaspoon sugar
1 tsp baking powder
1 egg, beaten
1/2 1 lb bag frozen hash brown potatoes, semi thawed or 2 medium potatoes shredded
Dipping sauce of choice for serving
In bowl mix squash and egg well add flour, salt, sugar, and baking powder, with a fork or your hands. Add potatoes continue stirring until combined.
Heat a nonstick sauté pan on medium heat, add oil, place about 2 tablespoons of the mixture in the pan and fry each side about 3 minutes.
Drain on paper towel lined plate.
These can be reheated or held in a 200F oven.
Optional - omit salt and add 1/2 cup French fried onion rings to the batter