Maple Bourbon Butternut Squash Pancakes with Spiced Pecans

Ingredients

• 1 cup butternut squash puree (roasted and mashed)
• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter
• 1/4 cup maple syrup
• 2 tablespoons bourbon
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cloves
• Butter or oil for cooking
• Heat a griddle or large skillet over medium heat and lightly butter or oil the surface.
• Pour 1/4 cup batter for each pancake onto the griddle; cook until bubbles form on the surface and edges look set, about 3 minutes.
• Flip pancakes carefully and cook for another 2 minutes or until golden and cooked through.
• Serve warm topped with toasted spiced pecans and additional maple bourbon syrup if desired.

Instructions

1. In a bowl, toss pecans with ground cloves and a teaspoon of brown sugar; toast in a dry skillet over medium heat until fragrant, about 3 minutes. Set aside.
2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine buttermilk, eggs, melted butter, maple syrup, bourbon, and butternut squash puree until smooth.