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Winter Squash Pancakes with Crispy Sage and Brown Butter

Smitten Kitchen
  • 15 minutes
  • Serves 12 to 6

INGREDIENTS

3

Sage, fresh leaves

1 cup

Winter squash, roasted and mashed

2

Eggs, large

1 cup

All-purpose flour

1 tsp

Baking powder

3

grinds Black pepper

1 pinch

Or two of salt

3/4 tsp

Sea or table salt, fine

1

Butter or olive oil

2 tbsp

Butter

1/2 cup

Gruyere

1/3 cup

Yogurt or sour cream