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Summer Squash Pancakes

Summer Squash Pancakes

Lightly golden on the outside with pops of bright yellow peaking out from the inside – these little pancakes are plumped full of fresh summer squash. Delicately seasoned, they’re a delicious addition to your spring and summer menu!

Summer squash really encompasses a variety of squash including yellow, zucchini and pattypan. Though frequently available year-round, yellow squash stirs the memories of warm spring and summer months. Its bright color adds a bit of cheer to a menu and this is a fun way to serve it up.

Summer squash creates a perfect backdrop for the subtle flavors of fresh parsley, sweet onion along with onion powder, celery seed and paprika.

Mix everything together with some classic pancake ingredients and you’ve got a thick, creamy batter ready to showcase that beautiful summer squash.

You can cook the squash ahead of time and refrigerate a day or two before you’re ready to whip the batter up. And though the pancakes are best served hot off the griddle, they can be reheated with great results.

Wonderful as a side, you can also make small pancakes and them serve as appetizers. Cook until lightly golden, then top with a dollop of sour cream and a sprinkling of chopped scallions – just one look and you know there’s goodness inside.

Summer Squash Pancakes

3 pounds yellow summer squash, ends trimmed and cut into 1-1/2” pieces

3-1/2 teaspoons kosher salt, divided

1 tablespoon freshly chopped parsley

2 tablespoons finely chopped sweet onion

¼ teaspoon freshly cracked black pepper

½ teaspoon onion powder

½ celery seed

½ teaspoon paprika

½ cup milk

1 extra-large egg

3 tablespoons melted butter

1 cup flour

1 teaspoon baking powder

Place the squash in a large pan with 2 teaspoons of the kosher salt and cover with water. Bring the water to a boil over medium heat. Cook partially covered until the squash is tender and cooked through, about 30 to 40 minutes.

Pour the squash out into a colander to drain. Using a potato masher, break up the squash into small pieces. Allow the squash to drain removing as much of the water as possible.

Transfer the squash to a large mixing bowl – you should have about 3 cups of squash. Add the chopped onion and parsley.

Add the remaining kosher salt, black pepper, the onion powder, celery seed and paprika. Stir to blend together. Check for seasoning, adding more to suit your taste.

Whisk together the egg and melted butter with the milk and add to the squash.

Combine the flour and baking powder and stir into the squash and let the batter rest for 10 minutes.

Heat a griddle or large nonstick skillet over medium heat, 350-degrees if using a temperature controlled griddle. Spoon the squash batter onto the hot griddle and cook until brown and the top is set before flipping, about 5 minutes.

Continue cooking until browned on both sides and the edges appear dry.

Serve with a dollop of sour cream and chopped scallions!

Keep the pancakes warm while you finish cooking, place them on a wire rack placed over a rimmed baking sheet in a 200-degree oven. To refrigerate or freeze, wrap between layers of parchment paper. Reheat in a 350-degree oven for 8 to 10 minutes or until the pancakes are warmed throughout.

Note: Smaller squash pancakes – about 3” in diameter – are easier to flip. Makes twelve 3” pancakes or eight 4 to 5” pancakes.

Summer Squash Pancakes, courtesy of Preserving Good Stock

May 22, 2019
: Makes twelve 3” pancakes or eight 4 to 5” pancakes.

Lightly golden on the outside with pops of bright yellow peaking out from the inside - these little pancakes are plumped full of fresh summer squash. Delicately seasoned, they’re a delicious addition to your spring and summer menu!

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Ingredients
  • 3 pounds yellow summer squash, ends trimmed and cut into 1-1/2” pieces
  • 3-1/2 teaspoons kosher salt, divided
  • 1 tablespoon freshly chopped parsley
  • 2 tablespoons finely chopped sweet onion
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon onion powder
  • ½ celery seed
  • ½ teaspoon paprika
  • ½ cup milk
  • 1 extra-large egg
  • 3 tablespoons melted butter
  • 1 cup flour
  • 1 teaspoon baking powder
Directions
  • Step 1 Place the squash in a large pan with 2 teaspoons of the kosher salt and cover with water. Bring the water to a boil over medium heat. Cook partially covered until the squash is tender and cooked through, about 30 to 40 minutes.
  • Step 2 Pour the squash out into a colander to drain. Using a potato masher, break up the squash into small pieces. Allow the squash to drain removing as much of the water as possible.
  • Step 3 Transfer the squash to a large mixing bowl – you should have about 3 cups of squash. Add the chopped onion and parsley.
  • Step 4 Add the remaining kosher salt, black pepper, the onion powder, celery seed and paprika. Stir to blend together. Check for seasoning, adding more to suit your taste.
  • Step 5 Whisk together the egg and melted butter with the milk and add to the squash.
  • Step 6 Combine the flour and baking powder and stir into the squash and let the batter rest for 10 minutes.
  • Step 7 Heat a griddle or large nonstick skillet over medium heat, 350-degrees if using a temperature controlled griddle.
  • Step 8 Spoon the squash batter onto the hot griddle and cook until brown and the top is set before flipping, about 5 minutes. Continue cooking until browned on both sides and the edges appear dry.
  • Step 9 Serve with a dollop of sour cream and chopped scallions!
  • Step 10 Keep the pancakes warm while you finish cooking, place them on a wire rack placed over a rimmed baking sheet in a 200-degree oven.
  • Step 11 To refrigerate or freeze, wrap between layers of parchment paper. Reheat in a 350-degree oven for 8 to 10 minutes or until the pancakes are warmed throughout.


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