*I like to make a large batch of pancakes that will last more than one meal. I store them in the refrigerator, covered, up to three days, then reheat them in the microwave. Or, I'll layer pieces of wax paper in between them and put them in a gallon sized freezer bag to freeze. Later, they can be easily separated and reheated in the microwave. If you prefer a smaller batch, simply divide the recipe in two.
*If you don't have pumpkin pie spice, you could substitute cinnamon. Or, you could use this mixture of spices...1 1/2 teaspoons of cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves and 1/4 to 1/2 teaspoon ground nutmeg. (I use freshly grated nutmeg.)
*You can sub pureed pumpkin for the squash and make pumpkin pancakes instead.
The Merchant Baker Copyright © 2015