Serves 4 to 6

  • 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


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