There comes times in every cookbook author’s life that they have a very specific kind of gift to bestow on unsuspecting others — tasty, deeply loved dishes that were dismissed/ejected/left homeless in the editorial process because they didn’t make the cut. The reasons may be myriad; the ingredient, format or flavor felt redundant with another dish or, as happened here, something else about it gnawed at me until I decided it was best to move on without it.
I believe we call these rejects. I, however, prefer to call them displacements, and I’m not even sad because this means I get to share it with you sooner. These are my most favorite dinner pancake to date and I loved them as endlessly when I made them for the first time two years ago (it’s true, I am this slow at book-ing) as I did when I revisited them last weekend. Here you use any roasted, mashed winter squash — I’ve made this with both kabocha and butternut but you can use whatever you have or can get — and you whisk it into a quick, thick batter with sour cream or buttermilk, flour, eggs and then, instead of the predictable sugar and pumpkin spice, we add salt, pepper and gruyere or parmesan, if you’re feeling it (no surprise here: we always are) and spoon them into a frying pan just like you were making pancakes on a Saturday morning, if you are the sort of person who does such things.
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