Ingredients

• 1 1/3 cups butternut squash purée (see note)

• 1 large egg

• 1/3 cup crème fraîche or sour cream

• 1/3 cup freshly grated parmesan cheese (optional)

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• fine sea salt

• 5 1/2 tablespoons unsalted butter, plus more for the skillet

• A small bunch fresh sage leaves

Method

1. In a bowl, mix the butternut puree, egg, and crème fraîche. Using a wooden spoon, stir in the Parmesan (if using), flour, baking powder, and a pinch of salt until you get a smooth batter.

2. Lightly butter a large cast-iron skillet or sauté pan and set over medium heat. Using about half of the batter, drop 4 or 5 pancakes into the pan. Let them cook until the bubbles on the surface start to pop and the undersides are golden brown, about 1 minute, then flip them over. Cook just to set the other side, about 1 minute. Repeat with the remaining batter.

3. In a small saucepan, heat the 5 1/2 tablespoons butter over medium heat. Add a pinch of salt and the sage leaves and cook until the butter turns golden brown and the sage leaves are crisp, a few minutes.

4. Serve the pancakes with a drizzle of the browned butter and sage leaves on top.