Wednesday, July 8, 2009

Squash Pancakes

  • 2 eggs
  • 1/2C milk
  • 4 medium summer squashes, grated
  • 1/2C bread crumbs
  • 1/2C grated cheese
  • 1/3C each chopped fresh parsley, basil and cilantro
  • 2T minced shallot or green onion
  • 4T butter
  • 1/4C flour
Mix together eggs and milk. Add squash, herbs and shallots. Then mix in the cheese. Add slowly the bread crumbs and flour and mix well. In a large, heavy, non-stick skillet, melt 1T butter until it starts to brown. Spoon about 1/4C of mixture into the pan and flatten a bit with the spoon. You might be able to fit 2 pancakes into the same pan at once. When the edges show a little browning turn with a spatula. Cook the other side until it is also golden brown. Keep pancakes warm in the oven until they are all cooked.

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