- SERVINGS: 12 PANCAKES, CAN SERVE 3 AS A MAIN OR 4 TO 6 AS A SIDE TIME: 15 MINUTES, ONCE SQUASH IS COOKED
- 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
- TO FINISH
- 2 to 3 tablespoons butter
- A pinch or two of salt
- A few fresh sage leaves
The pancakes keep well in the fridge and can also be frozen.
In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.
Heat up your Arteflame grill. Spoon on the pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the top of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the until golden brown on the both sides. Repeat with remaining batter.
To finish, place butter, a pinch or two of salt and sage leaves on the grill, heating it on the plancha surface. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes and quickly understand why you’ll never have them another way.
To roast squash, butternut or kabocha, I halve the squash, scoop out the seeds and roast it face-down on the oiled cooktop sprinkled with some coarse salt. As an indication, grill it at 375 for 40 to 50 minutes, until tender. I get about 2 cups mashed squash from a 2-pound (i.e. small-medium) whole squash. If yours is already peeled and in chunks, it will likely be tender in just 25 minutes.