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.