Is it just me, or has this week been crazy long?
We get up and slog through Monday. We slog through Tuesday. But we slog bravely, my friends, and come weekend time, we deserve pancakes. The slog must be rewarded, and this is my reward of choice. For you. Happy weekend!
You’ll need some squash. You can buy cans of puree, or, if you have half a leftover squash or so like I did, cube it, microwave for a few minutes (stirring/rotating a couple times throughout) with a splash of water. It’ll smell like a delicious preview of your breakfast. Then, find a way to puree it–I squished mine through a potato ricer.
Nothing to see here… Let’s move along.
Buttermilk makes amazing things happen. Do not underestimate buttermilk–its acid reacts with baking soda/powder to make batters bubbly and the results fluffy (I pronounce that word floffy with a dorky accent, and I forgot why, but I’ll never stop).
Sage is kind of magical as well.
It’s instant savory… And savory is exactly what these pancakes are. It makes them all the more fantastic with maple syrup.
Speaking of… Wanna see my first attempt at the first shot in this post? Aaaah! It was everywhere. But that’s what weekends are for: bathing your table in maple syrup. (Get it? Get it?)
I cleaned up. Later.
Butternut Squash and Sage Pancakes
(adapted, barely, from )
1 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
1/2 a butternut squash, steamed and pureed
3 tablespoons extra-virgin olive oil
1 tablespoon slivered sage leaves
Sift both flours, baking powder, baking soda, sugar and salt in a large bowl. (Whole wheat flour might not sift all the way–just mix it in. No biggie.) In another bowl, beat the eggs and mix in buttermilk, followed by the squash puree and two tablespoons of olive oil. Whisk this mixture into the flour mixture until incorporated.
In a small skillet over medium heat, heat your remaining tablespoon of olive oil until hot but not smoking, then add the slivered sage and fry until crisp (about 10-15 seconds). Remove from heat and after everything cools slightly, add the sage and oil to your batter.
Heat the skillet again over medium heat and cook pancakes, 1/4 cup of batter at a time, until bubbles appear at the top. Flip and brown the other side. Keep pancakes warm in a 200-degree oven until you’re all done.