>> Thursday, September 22, 2011
Third trimester exhaustion is REAL, people. Granted, it's been a busy few days . . . but I can't seem to keep my eyes open this morning. Dinners have been fast and easy as a result -- more time for napping. Or not.
These summer squash pancakes are made with squash from our garden. They also come together in less than five minutes.
You need not use summer squash if you have another type on hand. Zucchini would work beautifully. Or you could even get exotic with it. Remember the opo squash we bought last year?
It was HUGE!
Anyway, I love making savory pancakes on nights when I just don't have time to whip up a more proper dinner. And it's easy to adapt your favorite breakfast/sweet recipe for this purpose. This one, for example, is a variation on our Wheat and Oats Pancakes.
SAVORY SUMMER SQUASH PANCAKES
What you'll need . . .
- 2/3 cup wheat flour
- 1/2 cup white flour (or you can use all wheat)
- 1 teaspoon baking powder
- 1 egg
- 3/4 cup almond milk
- 1 teaspoon (or more) black pepper
- 1 cup shredded summer squash (rinsed and peeled first)
Method . . .
- Whisk together the flours and baking powder. Add in the egg and almond milk. Mix well.
- Fold in the summer squash shreds and black pepper.
- Heat a pan over medium-high heat. Grease a bit with some olive oil.
- Drop half cup to three-quarters cup amounts of batter on the pan. Cook on each side until browned.
- Top with cheddar cheese, sauteed onions, or savory jelly. Blame pregnancy, but I even added a little maple syrup!
- You'll also notice that we added some tomato slices -- also from the garden -- during the cooking process.
Leafy Green Pancakes
Corn Pancakes and Pan-Browned Brussels Sprouts
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