-
1
Preheat the oven to 400 degrees.
-
2
Line a baking sheet with foil and lightly oil the foil.
-
3
Lay the squash on the foil, skin side up, and roast until it is thoroughly tender when pierced with a knife or skewer, 45 minutes to an hour.
-
4
Remove from the heat, allow to cool until you can handle it, then remove the skin and puree in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle.
-
5
You should have about 3/4 cup of puree.
-
6
Sift together the flours, baking powder, baking soda, sugar and salt.
-
7
In a medium bowl, beat the eggs and whisk in the buttermilk and the pureed squash.
-
8
Add 2 tablespoons of the oil and whisk together.
-
9
Heat the remaining oil over medium-high heat in a small skillet and add the slivered sage.
-
10
Fry the leaves for about 10 seconds, until they are beginning to crisp, and remove from the heat.
-
11
Allow the oil to cool, then add to the liquids in the bowl.
-
12
Quickly whisk in the flour mixture.
-
13
Heat a griddle over medium-high heat and ladle 1 to 2 tablespoons of batter for each pancake.
-
14
They should be about 2 to 3 inches in diameter.
-
15
Cook until bubbles break through; flip over and cook until lightly browned on the other side.
-
16
Remove from the heat.
