Winter Squash Pancakes with Crispy Sage and Brown Butter - Cedar Down Farm

Ingredients

• 1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash
• 1/3 cup (80 grams) yogurt or sour cream
• 2 large eggs
• 1/2 cup (about 30 grams) finely grated gruyere, comte or parmesan
• 3/4 teaspoon fine sea or table salt
• A few grinds of black pepper
• 1 teaspoon baking powder
• 1 cup (130 grams) all-purpose flour
• Butter or olive oil for frying pan
• 2 to 3 tablespoons butter
• A pinch or two of salt
• A few fresh sage leaves