Savory Butternut Squash Pancakes

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 cups butternut squash cooked mashed
• 1 teaspoon saigon cinnamon 
• 0.3 cup currants dried
• 2  eggs 
• 0.5 cup flour all-purpose
• 1 teaspoon maple syrup 
• 0.5 teaspoon nutmeg freshly grated
• 1 teaspoon salt 
• 1 tablespoon shallots dried minced
• 0.5 cup cup heavy whipping cream fat free sour
• 1 teaspoon vanilla extract 
• 1 teaspoon vegetable oil or as needed
• 1 tablespoon water hot

Equipment

• bowl
• frying pan
• whisk

Directions

1. Hydrate shallots with hot water in a small bowl, 5 to 10 minutes.
2. Drain.
3. Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
4. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
5. Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
6. Mix sour cream, vanilla extract, and maple syrup together in a bowl.
7. Serve atop the squash pancakes.