Squash Pancakes
photo by Yin D.
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
12 pancakes
- Serves:
- 2-6
ingredients
directions
- combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
- NOTE: when doubling recipe, do not double salt.
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Reviews
-
These are absolutely yummy. Being gluten intolerent, I used brown rice flour and a bit of potato starch. I also added a bit of grated sweet onion, some cayene and some grated cheese. I blotted the grated squash with paper towels to remove the excess water before adding the ingredients. This recipe is a keeper for sure. Thank you so very much for sharing.
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These were very good, although a little bland for us. I grated my squash then squeezed it with paper towels to get the excess water out of it, which I think is a must with this recipe. We did enjoy it as an alternative way to cook our abundant amount of squash from the garden. Thanks for sharing. Made for Holiday Tag :)
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Tweaks
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I tripled the recipe for my hungry family, (tripled the salt too), and used 1 red onion. Like somebody in the comments, I also added cheese! Before all that, I squeezed the juices out (saved it for later), then sautéed it with the onion just to soften it a bit. I added the butter while cooling it and in a separate bowl prepared the other ingredients. Mixed them all up to have the batter. Might add a bell pepper next time!
RECIPE SUBMITTED BY
Chele_T
Salem, Virginia
I am a culinary school graduate now practicing in my home kitchen. I currently teach special education. I have two beautiful girls, 18 and 10, who both drive me nuts in their own special ways ;). I LOVE to cook, but I HATE to clean up. I enjoy trying new foods. I may need to seek help for my recipe addiction. I have more recipes than I could ever use, but you never know when some obscure recipe might come in handy!