Winter Squash Pancakes with Crispy Sage and Brown Butter

Name: Winter Squash Pancakes with Crispy Sage and Brown Butter
Cuisine: American
Ingredients: 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