Savory Butternut Squash Pancakes

1 tablespoon dried minced shallots

1 tablespoon hot water

½ cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon Saigon cinnamon

½ teaspoon freshly grated nutmeg

2 eggs

2 cups mashed, cooked butternut squash

1 teaspoon vanilla extract

¼ cup dried currants

1 teaspoon vegetable oil, or as needed

½ cup fat free sour cream

1 teaspoon vanilla extract

1 teaspoon maple syrup

Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.

Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.

Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.

Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.