Pattypan squash pancakes –Hey y’all! Today, we’re whipping up something special in the kitchen—Pattypan Squash Pancakes! These pancakes are not just tasty; they are packed with flavor and definitely a crowd-pleaser. Perfect for brunch or a light dinner, let’s dive into how to get these golden goodies sizzling on your plate!
Pattypan Squash Pancakes
Let’s start with a look at what we need for this delightful recipe:
Ingredients:
- 2 cups pattypan squash, grated
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup green onions, chopped
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons butter, melted
- Oil for frying
Instructions:
- Start off by grating your pattypan squash—this will give your pancakes that nice, moist texture.
- In a large bowl, combine the grated squash with the flour, cornmeal, baking powder, baking soda, salt, and black pepper. Mix it up real nice.
- Add in the chopped green onions, and stir everything together.
- In a separate bowl, whisk together the eggs and milk, then add the melted butter. Mix well and pour this liquid goodness into your dry ingredients.
- Stir until just combined. Don’t overmix; a few lumps are totally fine.
- Heat a skillet over medium heat and add a little oil. Once it’s hot, drop spoonfuls of the batter into the pan to form your pancakes. Cook until golden brown on one side (about 3-4 minutes), then flip and cook the other side for another 2-3 minutes.
- Repeat until you’ve cooked all your batter. You can keep the finished pancakes warm in a low oven if needed.
- Serve ’em up hot with your favorite toppings—maybe some sour cream, Greek yogurt, or even a sprinkle of cheese! Enjoy every bite!
These Pattypan Squash Pancakes will surely become a staple in your kitchen. They are delicious, easy to make, and a great way to sneak in those veggies. Happy cooking, y’all!