A Hearty, Delicious Breakfast Cake

Pancakes
2 cups baked butternut squash
2 cups flour
6 oz (2/3c) plain yogurt
4 eggs
1 cup finely grated Parmesan or Gruyere cheese
2 tsp baking powder
1 1/2 tsp sea salt
1/2 tsp nutmeg
Dash ground pepper

Whisk all ingredients, except flour, together until smooth. Fold in flour until just combined. (Batter will be thick). Pour out 1/4-1/2 cup batter onto preheated, oiled or buttered griddle. Press down centers immediately to desired thickness. Cook until done in center, flipping just once.

Preheat baking sheet in oven to 250. Note: These pancakes cook more slowly than typical pancakes. If sides brown too much before centers are cooked, finish in oven for a few minutes. Oven will also keep pancakes warm until serving.

Butter
6 Tbsp butter
Pinch of salt
Fresh sage leaves (may also use dried sage leaves or thyme sprigs)

Heat butter in small sauce pan until melted. Add salt and sage. Cook at med-high until leaves are crisp and butter begins to brown slightly. Remove crisped leaves and set on the baking sheet in oven until use.

To Serve: Set a few crisped sage leaves on each pancake stack. Drizzle melted sage butter over pancakes and serve. Most people prefer to also drizzle pancakes with pure maple syrup and/or add maple syrup to sage butter when cooking.

Adapted from: smittenkitchen.com