Galettes de Potiron (Pumpkin Pancakes)

Makes about 8 cakes

Amy’s at Woodhaven

Photo: U. Bromberg

1 lb. of pumpkin or winter squash (hubbard, butternut, acorn) 2-3 T. extra virgin olive oil 2 shallots, minced 2/3 cup all-purpose flour 2 eggs ¼ cup sour cream or crème fraiche ½ tsp. salt ½ tsp. freshly ground pepper 1 tsp. fresh thyme leaves 1 T. unsalted butter

Preheat oven to 400 degrees. Scrape any seeds and fibers from the pumpkin or squash. Cut in half or quarter and place on a baking sheet brushed with olive oil. Bake for 15 minutes. Cool. Remove skin from pumpkin or squash and coarsely grate it. Warm 1 T. of the oil in a skillet. Saute shallots in oil until translucent, 2-3 minutes. Set aside. In a bowl, whisk together the flour, eggs, crème fraiche, salt, pepper and thyme. Add the grated pumpkin and the sautéed shallots. Mix well. In a frying pan over medium heat, melt the butter and 1 T. of the remaining oil. When the butter foams, drop a heaping tablespoon of the pumpkin mixture into the frying pan for each pancake, spacing them about 2 inches apart. Flatten and smooth each mound to make pancakes ¼” thick. Cook, turning once, until golden on both sides, about 8 minutes total. Transfer to a platter and place in a warm oven. Repeat with remaining batter.