Total Time
25mins
Prep 10 mins
Cook 15 mins

These are savory pancakes and my favorite way to eat summer squash. I could eat a whole batch myself.

Ingredients Nutrition

Directions

  1. combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
  2. NOTE: when doubling recipe, do not double salt.
Most Helpful

5 5

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.

5 5

Well..these were fantastic. You said you could eat a whole batch..i did :) I squeezed out the water first from the grated squash and i grated an onion into it as well.

4 5

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 :)