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
  1. Preheat oven to 400 degrees.
  2. 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.
  3. Remove skin from pumpkin or squash and coarsely grate it.
  4. Warm 1 T. of the oil in a skillet. Saute shallots in oil until translucent, 2-3 minutes. Set aside.
  5. In a bowl, whisk together the flour, eggs, crème fraiche, salt, pepper and thyme. Add the grated pumpkin and the sautéed shallots. Mix well.
  6. 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.
  7. Transfer to a platter and place in a warm oven. Repeat with remaining batter.