Mixed Summer Squash Pancakes

With the Imprecise Cook

These are a great way to use squash that got too big on the vine.  You can use either yellow summer squash, zucchini or a mixture of both.  I like that because it’s delicious and visually striking.  Even my kids like these pancakes.  Again, remember I am the Imprecise Cook so you may have to adjust your recipe for taste.

2 c grated squash

1 c bread crumbs

1/4 c  flour (white or whole wheat)

1 egg

1 tsp salt

1/4 tsp pepper

1/2 c parmesan (optional)

Mix all ingredients until it comes together into a batter-like consistency.  Depending on the moisture content of your squash you may have to play with how much binder (bread crumbs and flour) you add.  It should not get dry and crumbly, but needs to stay together enough it doesn’t lose it’s shape in the skillet.

Now you must decide….butter or olive oil? You could do half and half. Either way, coat the pan but you don’t need a pool, just enough to keep the cake from sticking.  Cook until brown and crispy.  Serve alone  or with applesauce.

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