-
1
Preheat the oven to 400 degrees. Spread the butternut pieces on a cookie sheet or jellyroll pan, drizzle with olive oil and sprinkle with salt and pepper. Toss so that the pieces are evenly oiled and roast, turning a few times, until the chunks are soft and their edges are beginning to carmelize --- about 35 minutes, depending on your oven.
-
2
While the squash is roasting, saute the bacon until it is cooked but not crisp. Drain the bacon on paper towel and set aside. Pour off all but about a tablespoon of the bacon fat and in the same frying pan, saute the onion until translucent. Add the ginger and stir for a minute or two more.
-
3
When the squash is done, remove it from oven and let it cool to room temperature. Then place it in the bowl of a food processor and puree until smooth.
-
4
In a large bowl combine the egg, milk and flour. Add the pureed squash and whisk thoroughly. Next whisk in the molasses and brown sugar.
-
5
Add the cabbage, carrot, onions, bacon and ginger and mix to coat them well. You may have to add a bit more flour or milk, depending on the amount of your dry ingredients. You want the batter to just hold together.
-
6
Heat a heavy frying pan and cover the bottom with canola oil. Drop a large spoonful of the batter into the pan and fry for about three or four minutes, or until the edges begin to brown. Lift with a large flexible spatula and flip the pancake, pressing it down to flatten slightly and cook for another few minutes.
-
7
Repeat the process, keeping pancakes warm in a low oven or eat them as they are ready. Drizzle each pancake with rice vinegar and/or soy sauce, and garnish with sliced scallions.
