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Winter Squash Pancakes With Crispy Sage & Brown Butter

Ingredients

  • 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
  • 2 to 3 tablespoons butter
  • A pinch or two of salt
  • A few fresh sage leaves

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