From Smitten Kitchen
Winter Squash Pancakes with Crispy Sage and Brown Butter
- Makes
- Servings: 12 pancakes, can serve 3 as a main or 4 to 6 as a side
- Ingredients
- 12
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Ingredients
- 1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash
- 1/3 cup (80 grams) yogurt or sour cream
- 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
- 2 to 3 tablespoons butter
- A pinch or two of salt
- A few fresh sage leaves
The method
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