Butternut Squash Pancakes with Sage Brown Butter Recipe
- 1 1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tsp. sugar
- Pinch fine sea salt
- 3/4 cup butternut squash puree (see note)
- 1 large egg
- 1 1/2 cups buttermilk
- 1/3 cup freshly grated Parmesan (optional)
- 6 Tbsp. unsalted butter, plus more for skillet
- Small bunch sage leaves
Active time: 40 minutes
Total time: 1 hour 15 minutes
In a medium bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In a bowl, mix butternut puree, egg, buttermilk, and Parmesan (if using). Using a wooden spoon, lightly stir flour mixture into butternut mixture until just combined.
Lightly butter a large cast-iron skillet or sauté pan and set over medium heat. Using about a scant 1/4 cup each, drop 4 or 5 pancakes into pan and cook until bubbles on the surface start to pop and undersides are golden brown, about 1 minute, then flip. Cook just to set the other side, about 1 minute. Repeat with remaining batter.
In a medium saucepan, melt butter over medium heat. Add a pinch of salt and sage leaves and cook until butter is golden brown and sage leaves are crisp, a few minutes.
Top pancakes with a drizzle of browned butter and sage leaves and serve.
Note: To make butternut puree: Preheat oven to 350°. Peel, seed, and cube about half a medium butternut squash, then roast until very tender, about 20 minutes. Purée using a potato ricer or food processor, or mash by hand.
Excerpted from French Country Cooking by Mimi Thorisson