winter squash pancakes with crispy sage and brown butter

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Step by step

3 steps

1
Blend flour, egg, sugar, buttermilk, baking soda, baking powder, and vanilla until smooth, about 20–30 seconds. Rest 1–2 minutes so the batter thickens slightly.
2
Heat a nonstick skillet over medium until a drop of water sizzles. Pour about ⅓ cup batter per pancake.
3
Cook until bubbles cover the surface and the edges look set, 2–3 minutes. Flip and cook until the underside is golden, 1–2 minutes more. Keep warm and repeat.

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