Fall is one of our favorite times of year for using honey in the kitchen, and these butternut squash pancakes are the perfect vehicle for your favorite honey! We recommend using our Italian Alps Honey, but you can of course use whichever honey you prefer!

Makes 3 stacks of 3 medium pancakes.

Ingredients:

1 cup mashed leftover butternut squash or similar squash
1 egg
1/2 cup plain yogurt
1/2 cup milk
1 Tbsp Italian Alps Honey
1/4 tsp cinnamon
1/2 tsp sea salt
1/4 cup grated Parmigiano Reggiano cheese
Ground black pepper to taste
1 tsp baking powder
1 cup flour
4-6 Tbsp chilled (salted) butter as needed
6 fresh sage leaves

Directions:

1. In a large bowl whisk the squash, egg, yogurt, milk and honey until combined.
2. Whisk in the cinnamon, salt, Parmigiano Reggiano, and black pepper.
3. Sift the flour and baking powder into the wet ingredients and whisk until just combined.
4. Heat a skillet with 1/2 Tbsp of butter. When at medium heat, scoop in the batter to desired size and cook until golden and the top starts to bubble. Flip and finish for another 2-3 minutes. Continue cooking all the pancakes and keep in a warmed oven until serving.
5. Just before serving, stack and plate the pancakes. Heat a small sauté pot with 3 Tbsp of chilled butter and 6 sage leaves until foaming. Once foaming, pour sauce over pancakes and finish with a honey drizzle.