Squashed Potato Pancakes

If you have leftover squash from Thanksgiving then this recipe is a great way to use it up. Kids love pancakes, savory or sweet. Crisp and satisfying, perfect for dipping, these are an easy version of an old standard but with a twist. They are easy to pick up and dip and fun to eat. They are also a great way to get fiber and vitamins in to your kids. This recipe is very forgiving add whatever you'd like, experiment get creative.

They fit perfectly in little hands and have crispy and soft textures for little teeth to sink in to. Super with applesauce, sour cream or BBQ sauce.

This recipe is from my cookbook The Toddler Café

Squashed Potato Pancakes

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

Vegetable oil

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