My mom is visiting and loves to try all sorts of different recipes. She mentioned making some type of potato pancake so while browsing ideas on EatingWell, I found this one called 'Parmesan and Squash pancakes and I knew it was one to be tried.
The only change I made was to use Butternut Squash instead of Summer Squash. Although I tried to squeeze out the excess water and felt I did a good job, I did notice water building as the mixture sat a few minutes. I was a bit concerned but plowed ahead and there were no ill effects.
I enjoyed the flavor but my husband did not enjoy the texture so I think the way to address that is to make 6 thinner pancakes instead of the suggested 4. I also think this could be a fun party appetizer if you made them mini -sized (shorten cooking time)
Let me know what you think if you give this a try.
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7 comments:
Sometimes when I cook with squash I find the result watery if I don't let it simmer long enough. Was that what he meant?
Looks and sounds delicious! I love butternut squash anyway and am always looking for new ways to prepare it.
Thanks for sharing!
Susan
Sounds like an interesting dish! I love parmesan and butternut squash, though, so I think I'd probably like it quite a bit!
wow great pancakes, love the color
We made these too - quite tasty!
these are great! I substituted zucchini instead of the squash for a lower cal pancake and it was delicious! thanks for this recipe! I have a few that may be great for busy moms: lunchladycynthia.blogspot.com
wow, those look fantastic
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