I had 2 cups of pureed roasted butternut squash in the freezer that I wanted to use up. I found a recipe for pumpkin pancakes online and made two batches using the butternut squash in place of the pumpkin.
I flipped 2 dozen pancakes swatting little hands out of the way so they wouldn’t get burned. Patience is a learned virtue.
Once the 22 remaining pancakes cooled down, I put them in freezer bags with a small piece of parchment paper in between each cake to prevent sticking.
Now on those hectic mornings, I can just grab the pancakes that we need and put them in the toaster or microwave them for a few seconds and breakfast is served.
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