Categories: Recipes Date: Sep 11, 2017 Title: Butternut Pancakes with Crispy Sage Beurre Noisette
So how ‘bout that butternut squash? Check out this recipe to make a mean savory pancake for breakfast or supper. Substitute crème fraîche with some tasty yogurt cheese (AKA greek yogurt) from Country Girls Creamery.
For the crispy sage beurre noisette (butter):
In a bowl, mix the egg, cooked butternut purée, and crème fraîche. Add the grated parmesan (optional), salt, flour and baking powder until you get a smooth batter. Lightly butter a frying pan over a medium heat, and cook pancakes – flip them over when the surface starts to become bubbly. Pancakes should be 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.
Serve pancakes with a drizzle of beurre noisette and sage leaves on top. It is also delicious served with a poached egg.