(2017) Cornmeal Pancakes, Roasted Squash and Sausages and Peppers

Recipe Author: Conne Ward Cameron

Ingredients:

1 cup cornmeal 1/4 cup whole wheat flour 3 tablespoons light brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 1 cup brown ale, divided Water, as needed 2 pounds butternut squash, peeled, cut in half and seeded 3 tablespoons olive oil, divided, plus more if needed Minced fresh herbs, optional, divided Salt and pepper 1 pound smoked sausage 1/2 pound sliced onions 2 cloves garlic, minced or sliced 1 pound bell peppers, cored, seeded and sliced 1/2-inch thick

Preparation:

Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet.

In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt.

In a small bowl, whisk egg and add 3/4 cup ale. Pour liquid into center of dry ingredients and use a fork to mix the wet and dry ingredients together, mixing from the edge of the wet mixture and working quickly. Do not overmix. When batter is just mixed, leave to rest for 1 hour.

While pancake batter is resting, roast squash. Cut squash into 1/4-inch slices. In a large bowl, toss squash with 2 tablespoons olive oil, herbs (if using) and salt and pepper. Lay squash slices on prepared baking sheet, arranging so they do not touch. Roast squash 15 minutes or until tender and just beginning to brown. Remove from oven and keep warm.

While squash is cooking, heat 1 tablespoon olive oil in a large skillet. Add whole sausage and cook until browned on all sides, about 10 minutes. Remove sausage from skillet. Set aside.

If necessary, add more olive oil to lightly coat skillet and add onions and garlic. Sauté until onions begin to turn translucent, about 3 minutes. Add peppers and season with herbs, salt and pepper. Stir in ale and sauté until peppers are tender, about 10 minutes. Reduce heat to low and keep warm. Slice cooked sausage and add to onions and peppers. Stir together and keep warm.

When ready to cook, preheat griddle to very hot. Lightly grease griddle.

Drop 1 tablespoon batter onto hot griddle. Batter should spread to make a 3-inch pancake. If needed, add water to thin batter to right consistency. When batter is right, spoon by tablespoons onto griddle. Cook until pancakes brown on one side, about 30 seconds and tops just begins to look dry. Flip pancakes and cook 30 seconds more. Remove to serving platter and keep warm. Repeat until all batter is used.

Top pancakes with squash, sausage and peppers and serve immediately.