Thanksgiving Breakfast: Butternut Squash Pancakes w/ Brown Butter Sage

These would be great for Thanksgiving breakfast, or as a Hanukkah side, since both holidays fall on the same day this year!
I will never understand the Hebrew calendar.

I made these as a test run for the holidays and we loved them along side a roast chicken.

They are not fritters because they use a lot of flour, therefore, they are light and fluffy like a breakfast pancake.

This recipe comes from Mimi's blog, Manger (you know, the gorgeous girl who is also a great cook!).

DO NOT skip the brown butter w/ the sage, it is the best part, and next time, I would serve w/ a dollop of creme fraiche on the side.

Butternut Squash Pancakes w/ Brown Butter Sage (adapted from Manger):

1 1/3 cup butternut, peeled and cooked
1 1/2 cup plain flour
1/3 cup crème fraîche
1/3 cup parmesan
1 egg
1 tsp baking powder
1 tsp of Piment Espelette (optional, my addition)
1 tsp salt
butter, for frying

For the crispy sage beurre noisette (butter):
a small bunch of sage leaves
1/3 cup unsalted butter

Mimi did not say how she cooked her squash, so I cut up a huge butternut squash into cubes and put them in a large skillet w/ about 1/4 cup of chicken stock.

I cooked the squash on medium heat for about 15 minutes, watching so there was still some liquid in the skillet (so the squash doesn't stick). I had to add some water to the pan after a few minutes. You can also roast the squash in the oven if you like.
Your squash is done when you can smash it with the back of the wooden spoon and make mush.

In a bowl, mix the egg, cooked butternut purée, and crème fraîche.

Add the grated parmesan and piment espelette (if using), salt, flour and baking powder until you get a smooth batter.

Lightly butter a frying pan over medium heat, and drop in big spoonfuls of batter, like you would a breakfast pancake.
These won't stick to the pan and are easy to flip with a good thin spatula (unlike fritters sometimes).

Cook about a minute or two on each side until golden brown.

For the crispy sage beurre noisette (butter):

Heat butter in a small saucepan, add a pinch of salt and sage leaves on a medium heat. Cook for a few minutes until the butter turns golden brown and the sage leaves are crispy.

Drain on paper towels and set aside.

Serve pancakes with a drizzle of beurre noisette and sage leaves on top.

Of course I ate the leftovers the next a.m. with a fried egg on top!

Enjoy!