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Butternut Squash and Sage Pancakes

5

These savory pancakes are satisfying and fill the senses with autumn, and the comforting flavors of winter squash and sage, one of my favorite combinations.

Butternut Squash and Sage Pancakes
Print Recipe
Servings Prep Time
6 people 25 mins
Cook Time
20 mins
Servings Prep Time
6 people 25 mins
Cook Time
20 mins
Butternut Squash and Sage Pancakes
Print Recipe
Servings Prep Time
6 people 25 mins
Cook Time
20 mins
Servings Prep Time
6 people 25 mins
Cook Time
20 mins
Ingredients
Servings: people
Instructions
  1. Wrap grated onion and squash in a dishtowel (or in your hand) and squeeze out excess water. Place in a large bowl and add the sage, baking powder, salt and pepper, oat bran, and flour. Taste and adjust the salt. Add the eggs and stir together.
  2. Set oven to 300 Fahrenheit, and heat a large, heavy skillet over medium heat. Add oil to the pan, and when it is hot, transfer a 1/4 cup of the mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. Cook on one side until golden brown, 4 to 5 minutes. Flip the pancakes over. Cook on the other side until golden brown, another 3 to 4 minutes. Transfer to a rack, set over a baking sheet, and place in the oven to keep warm.
  3. Serve hot topped with fried sage and sour cream, Greek-style yogurt, or crème fraîche.
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