Butternut Pancakes With Sage Brown Butter Recipe

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Blogger and author Mimi Thorisson has a new cookbook out that will kindle a delicious love affair with the cuisine of the French countryside. Starring the best-quality ingredients sourced from small outdoor markets, family-owned purveyors and home gardens, this collection of recipes elevates a simple, humble cuisine to the highest level. These butternut pancakes with sage brown butter are an inventive way to enjoy a seasonal treat. 

We don't grow our own yet, but in autumn we tend to build up a small collection of pumpkins and squash in various shapes and sizes. We decorate our tables with them, and for a few weeks it seems we are drowning in pumpkins. Then, as the season progresses, we start cutting them up one by one; many end up in soups, while others get roasted as a side dish. The really lucky ones end up in delicious little creations like these pancakes that are so simple to make, yet feel quite decadent and "grown-up" when drenched in sage and butter sauce. The words "light" and "rich" seem contradictory, but they are the ones I would pick to describe these pancakes.

Note: To make the puree, peel, seed, and cube about half a medium butternut squash, then roast it in a preheated 350°F oven until very tender, about 20 minutes. Puree using a potato ricer or food processor, or mash by hand.

Reprinted with permission from French Country Cooking

Butternut Pancakes With Sage Brown Butter Recipe
No Ratings
Prep Time
20
minutes
Cook Time
40
minutes
Servings
4
to 6
Ingredients
  • 1 1/3 cups butternut squash purée (see note)
  • 1 large egg
  • 1/3 cup crème fraîche or sour cream
  • 1/3 cup freshly grated parmesan cheese (optional)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • fine sea salt
  • 5 1/2 tablespoons unsalted butter
  • A small bunch fresh sage leaves
Directions
  1. In a bowl, mix the butternut puree, egg, and crème fraîche. Using a wooden spoon, stir in the Parmesan (if using), flour, baking powder, and a pinch of salt until you get a smooth batter.
  2. Lightly butter a large cast-iron skillet or sauté pan and set over medium heat. Using about half of the batter, drop 4 or 5 pancakes into the pan. Let them cook until the bubbles on the surface start to pop and the undersides are golden brown, about 1 minute, then flip them over. Cook just to set the other side, about 1 minute. Repeat with the remaining batter.
  3. In a small saucepan, heat the 5½ tablespoons butter over medium heat. Add a pinch of salt and the sage leaves and cook until the butter turns golden brown and the sage leaves are crisp, a few minutes.
  4. Serve the pancakes with a drizzle of the browned butter and sage leaves on top.
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