Summer Squash Pancakes
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.
Equipment
- Large stockpot
- Colander
- Electric or stovetop griddle
Ingredients
- 3 pounds yellow summer squash, ends trimmed and cut into 1-1/2” pieces
- 3-¾ teaspoons kosher salt, divided
- 1 tablespoon freshly chopped parsley
- 2 tablespoons finely chopped sweet onion
- ¼ teaspoon freshly cracked black pepper
- ¾ teaspoon onion powder
- ½ teaspoon celery seed
- ½ teaspoon paprika
- ½ cup milk
- 1 extra-large egg
- 3 tablespoons melted butter
- 1 cup flour
- 1 teaspoon baking powder
- Sour cream and scallions for garnish
Instructions
- 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.
- Toss in the remaining kosher salt, black pepper, onion powder, celery seed and paprika. Stir to blend together. Check for seasoning, adding more to suit your taste.
- In a separate container whisk together the egg, melted butter and milk together; add to the squash.
- Whisk the flour and baking powder together then stir into the squash. 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.)
- Scoop the squash batter onto the hot griddle. smoothing out so that the pancakes are about ½" in height. Cook until brown and the top is set before flipping, about 10 minutes. Continue cooking until browned on both sides and the edges appear dry, about an additional 10 minutes.
- Serve with a dollop of sour cream and chopped scallions.
Notes
We use a 3" ice cream scoop to measure out the batter.
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.