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1 and 1/4 cup roasted and mashed winter squash
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1/3 cup sour cream
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2 large eggs
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½ cup parmesan
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1 tsp baking powder
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1 cup all purpose flour
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Olive oil for roasting
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Butter for frying pan
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Salt and pepper for taste
To start, half koginut squash and remove seeds from middle. Cut length wise into inch thick strips and coat in olive oil on a baking pan
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Place koginut in oven on broil for about 30 minutes (flipping each slice over halfway through) or until the slices are very soft when poked with a knife.
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Remove skins from roasted koginut and mash up the roasted squash
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In a large bowl, whisk squash, squash, eggs, cheese, salt, pepper and baking powder until smooth.
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Add flour and stir until just combined. Batter will be thick.
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Heat a large frying pan and coat the bottom with butter
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Heap scoops of batter (about a ¼ cup per pancake) and bake in pan, flipping them over when they turn golden brown.
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Enjoy your pancakes as is or with a dollop of sour cream on top!