Butternut Squash Pancakes with Crème Fraîche

In Bavaria Germany, every season brings with it a new fruit or vegetable to celebrate and just like most of the US right now we are busy in our kitchens cooking and creating with the many different varieties of pumpkins and squash from our local farmers markets.

Pumpkin stands are everywhere along the less busy roads, usually close to the farmers land. There are usually two giant bins, one for Butternut, one for Hokkaido pumpkins and a stand-up display full of the small decorative pumpkins for making decorations for doorways and center pieces.

When we stopped to buy our pumpkins, I was surprised there was no one there to collect money, turns out no one minds them because payment is on the honor system. There is a metal box with a price list and you are expected to take as much as you want, tally it up and leave the correct amount in the box, simple as that.

I scooped up SIX, they were simply too pretty for me to leave behind. I started with a beautiful butternut and gave a new and delicious twist to the well known Potato Pancake recipe. I hope you love this incredibly easy recipe as much as my family did!

Butternut Squash Pancakes with Crème Fraîche

1 Small Butternut Squash
2 Large Eggs, Whisked
2 Small Shallots, Minced
4 Tablespoons All Purpose Flour
2 Teaspoons Sea Salt
1/4 Teaspoon Cinnamon
Freshly Ground Pepper
8 Tablespoons Butter
1/2 Cup Crème Fraîche (or sour cream)
1/4 cup Chopped Chive

Peel and grate Squash. Squeeze any excess water from the squash and place in a large bowl.

In a separate bowl whisk eggs, shallots, flour, salt, pepper (to taste) and cinnamon, once well mixed pour over grated squash, mix well, set aside.

Melt butter in a skillet over medium heat. Once butter has a nice sizzle, without burning scoop roughly 2 Tablespoons of the squash mixture into the sizzling butter.

Flatten with a wide spatula and cook for 3-4 minutes, you want it nice and golden before turning, once you’ve achieved this turn and cook till both sides are crispy.

Working in batches of 3/4 pancakes at a time, repeat.

Serve the pancakes straight from the skillet, nice and hot with a scoop of crème fraîche, a dash of sea salt and chive.

I promise your house is going to smell divine, enjoy!

About the Author

Hi, I’m Adriana, creator of Changing Plate. In 2012 I left my busy city life and my twenty three year career as a stylist in the USA and moved to Germany, my husband’s home country, in search of a fresh start and renewed identity. Since then I’ve had a beautiful baby girl and jumped into a life of travel through Europe and Central America with my little one by my side. I blog as I watch my new journey unfold, and the wonderful people I meet along the way that teach me about the new world around me and themselves through their food and culture with plenty of laughter and good times. Join me as I travel, cook and eat my way into a new life!