1 1/2 cups mashed roasted squash (or any pureed fruit, like bananas, apricots, strawberries, pumpkin or sweet potato), 1 1/2 cups all-purpose flour, 2 teaspoons baking powder,1/2 teaspoon salt,1 teaspoon cinnamon (optional), 1 tablespoon sugar (optional), 3 eggs, 1-1/2 or 2 cups milk, Butter, oil, or cooking spray.

1. Heat a griddle or large skillet over medium-low heat while you make the batter. 2. In a bowl, combine flour, baking powder, salt, cinnamon, and sugar. 3. Separately, beat the eggs into 1-1/2 cups milk, then stir in fruit or vegetable puree. 4. Gently stir wet mixture into dry ingredients until mostly smooth. If batter seems too thick, add a little milk. 5. Use a little butter, oil or cooking spray on the griddle or skillet each time you cook batter. Ladle batter onto griddle and cook. 6. Flip over when bubbles appear in the center of the pancakes and bottom side is cooked golden brown (about 2-4 minutes).