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Last night I faced a nice bunch of yellow squash that was begging to be used. Unfortunately, the easiest thing to do with squash at the last minute was exactly what my husband had done the night before: squash casserole. I decided it was a good night for something completely different. I’m calling it southern summer supper squash pancakes. Here are the ingredients:
- ¼-½ onion very finely diced, depending on the onion’s size and pungency
- 1 good-sized (but not over-sized) yellow squash, about 1-2 cups coursely grated
- 1 or more hot peppers, optional–I used a Mucho Nacho Chile, a relatively mild jalapeno strain
- two thick slices turkey ham, finely diced (We don’t usually eat red meat, but, of course, you could use real ham. See below on vegetarian option.)
- 1 egg
- 1/4 cup yogurt
- 1/3 cup whole wheat flour (gluten free: use corn meal)
- 1 teaspoon baking powder
- 1 teaspoon olive oil
- salt and black pepper to taste
Serves two as entree, more if you make smaller pancakes and serve them as a side dish or appetizer.
Begin by sauteeing the diced onions to get rid of the raw flavor.
While you saute, you can prep everything else. I seeded my chiles before I diced them.
Then I diced the turkey ham.
Then mix everything together.
Drop onto a well-greased griddle and cook just like everyday pancakes, flipping once.
Mmmmmm. Brown them gently.
In keeping with the idea of a Southern meal, I made a cheese sauce and added pimento to it to top the pancakes when I served them, but I think I would have preferred using a traditional pimento cheese (grated sharp cheddar, mayonnaise, and jarred pimento, drained). No, do not use that nasty stuff that passes for pimento cheese at some grocery stores. It’s just too easy to make your own!
The pancakes were our entree last night, served with a good-sized salad of greens and grated carrot and a bowl of gazpacho. My husband suggested that the supper squash pancakes might actually make better tapas, appetizers. I liked them for supper, but they sure would work as appetizers, fixed silver-dollar sized!
Want a vegetarian option? Just leave out the ham and double the egg! Are you eating gluten free? You could make these pancakes with corn meal instead of whole wheat flour.