1/4cupmilk (I use unsweetened plain non-dairy milk)
2/3 - 1cupfinely grated Gruyère, Parmesan or similar cheese
1tspfine sea salt
2tspbaking powder
freshly ground pepper
2cupswhite whole-wheat flour
2-3tbspghee or butter
5-7fresh sage leaves
~1/4cuppure maple syrup
Instructions
Roast the Squash (I recommend doing this ahead):
Preheat oven to 400 F. Scrub squash (no need to peel); carefully cut in half lengthwise with a very sharp knife. Scoop out the seeds (tip: a metal tablespoon with a hard edge makes this easier). Sprinkle with salt and a bit of cinnamon (optional). Lightly grease a baking sheet with olive oil, and bake cut-side down for 30-40 minutes, or until the inside is easily pierced with a fork. Remove from the oven and let cool.
Once cool, scoop the flesh out into a bowl and mash with a potato masher. Measure 2 cups, and save any extra for something else.
Pancakes:
In a large bowl, whisk the squash, yogurt, eggs, milk, cheese, salt, pepper and baking powder. Stir in the flour just until combined. It will be thicker than normal pancake batter.
If you want to keep the pancakes warm while you make them, place a cooling rack on a cookie sheet in the oven and heat oven to 200 F.
Heat a large non-stick frying pan (or griddle) over medium-low heat; add just enough olive oil to coat the bottom. Use a 1/4 measuring cup to scoop the batter, making pancakes about 3.5 inches wide; you'll have to use the bottom of the measuring cup to spread/flatten them a bit. Cook for a few minutes, or until light brown, and then flip. I do 3 at a time in my 10-inch GreenPan. Slide them onto the cooling rack in the oven as you go.
Wipe out the pan if needed and melt the ghee or butter over medium-low heat. Add the sage and a sprinkle of salt; stir and cook just until the leaves begin to crisp. (Make less if you're planning to save some of the pancakes for another time.) Pour over the pancakes and serve with a drizzle of maple syrup.
Notes
*You can also use squash that's already peeled and cut, but just bake it for a bit less time. Leftovers: This recipe makes 12-14 medium-sized pancakes - I make a big batch planning to have leftovers to freeze. Once cool, spread pancakes in a single layer on a cookie sheet and place in the freezer for 3-5 hours. Store the frozen pancakes in a container or freezer bag for up to a few months. You can reheat them in the microwave straight from the freezer for 20 seconds - 1 minute, depending on how many. They'll also keep in the fridge for a few days.For a small batch, halve the recipe (use two eggs).Recipe is adapted from Smitten Kitchen.