savory butternut squash pancakes with browned butter sage sauce

8:14:00 PM

Remember when I said I made butternut squash pancakes for dinner but the pictures turned out so awful I didn’t post it? Well, we had so much leftover squash and a burning desire for pancakes that I made them for brunch again on Saturday. Yep, twice in one week. And, with some natural sunlight, the pictures turned out a wee bit better.

We didn’t do anything for Halloween this year. Last year, Bob rocked an amazing Guy Fieri costume and everyone immediately knew who he was.  (I was Daria, which reflects my personality wonderfully, though I was confused for a Scooby Doo character by some drunk dude.) We also carved pumpkins. This year, though, common sense kicked in and I remembered how un-fun gutting pumpkins is. 

So we bah-humbugged Halloween, but I love these little autumn pancakes. They’re fine on their own, but the real star is this browned butter sage sauce on top. It somehow just intensifies the squash flavor and is straight up divine. If you really wanted to, and if autumn is calling to you, a bet a couple dashes of pumpkin spice would be welcome in these pancakes. 

I added a bit of maple syrup and vinegar to the topping because it’s awesome. The syrup sort of crystalizes around the fresh sage, making these delicious crispy maple bits. SUCH a decadent, delicious brunch.

I served these with fried duck eggs. Duck eggs are awesome and so far superior to chicken eggs, though we don’t buy them super often. 

This makes about 8 medium-sized pancakes. When we made them for dinner, we ate two pancakes each and a side of brussels sprouts, but for brunch, we split the recipe in two. And it was insanely filling and I felt carb-tired all day, but… worth it. 

I used butternut squash but this works with many squashes. To roast squash, cut it in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet lined with foil, and bake at 375 degrees for about 45-50 minutes (for a butternut, less time for a smaller squash) until soft. 

savory butternut squash pancakes with browned butter sage sauce

for the pancakes 
1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash (I used butternut)
1/3 cup (80 grams) yogurt or sour cream (I used greek yogurt the first time and plain yogurt the 2nd time, both worked fine) 
2 large eggs
1/2 cup (about 30 grams) finely grated gruyere, comte or parmesan
3/4 teaspoon fine sea or table salt
A few grinds of black pepper
1 teaspoon baking powder
1 cup (130 grams) all-purpose flour
Butter or olive oil for frying pan

for the sauce
4 tablespoons butter
A pinch or two of salt
about four sage leaves, chopped
1-2 tsp maple syrup
1 tsp apple cider vinegar

Preheat oven to 250 degrees. (This is optional, but it’s great for keeping the pancakes warm while you cook all of them and make the sauce.) 
In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be very thick, almost like a dough - this is fine! 

Heat a large frying over medium-low to medium heat. Coat the bottom with butter, and spoon in pancake batter, a heaping 1/4th cup at a time. Press the back of the batter mound to flatten the pancake (this is best with a spatula sprayed with cooking spray - the batter is very sticky.) Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side. Transfer pancakes to baking sheet as they cook and place in the oven so they stay hot. 

Once all pancakes are done, use the same skillet to melt the butter. Once foamy, add salt and sage pieces, stirring constantly. Once butter starts to get golden, add the vinegar, stirring constantly. Then, add the maple syrup - be careful here, as butter will foam. Stir constantly until everything is combined. 

Serve pancakes with the butter sauce. 

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