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.
Ingredients
- ½ medium onion grated
- 6 cups grated butternut squash appx. 3-pound squash
- ¼ cup chopped fresh sage more to taste
- 1 teaspoon baking powder
- Salt and freshly ground pepper
- 3 tablespoons oat flour ground oats
- ¼ cup all-purpose flour *
- 2 eggs beaten
- ¼ cup olive oil
Servings: people
Instructions
- 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.
- 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.
- Serve hot topped with fried sage and sour cream, Greek-style yogurt, or crème fraîche.
Powered byWP Ultimate Recipe
