Butternut squash pancakes with sage butter

INGREDIENTS

For pancakes: For sauce: DIRECTIONS
 * 1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash
 * 1/3 cup (80 grams) yogurt or sour cream
 * 2 large eggs
 * 1/2 cup (about 30 grams) finely grated gruyere, comte or parmesan
 * 3/4 teaspoon fine sea or table salt
 * A few grinds of black pepper
 * 1 teaspoon baking powder
 * 1 cup (130 grams) all-purpose flour
 * Butter or olive oil for frying pan
 * 2 to 3 tablespoons butter
 * A pinch or two of salt
 * A few fresh sage leaves
 * In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.
 * Heat a large frying over medium-low to medium heat. Coat the bottom with butter or olive oil, or a combination thereof, and spoon in pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side.
 * To finish, wipe out frying pan and place butter, a pinch or two of salt and sage leaves back in it, heating over medium. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it.