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Squash and basil pancakes

Time 20 minutes
Yields Serves 4
Squash and basil pancakes
1

Heat 1 tablespoon butter in large nonstick pan over medium heat. When hot, add shallots. Cook until softened but not brown, stirring often, about 2 minutes. Transfer to bowl. Add squash, eggs, milk, flour, sugar, baking soda, salt, cayenne pepper, black pepper to taste and basil. Stir until smooth.

2

Use paper towel to wipe out pan. Heat 1/2 tablespoon butter in pan over medium heat, tipping pan to coat surface. Use 2 scant tablespoons batter for each pancake and use back of spoon to spread to 3-inch diameter. Cook until edges are lightly browned and surface has air bubbles, about 1 1/2 minutes. Use spatula to turn and cook until browned, about 1 minute more. Set aside on baking sheet to keep warm in 200-degree oven. Cook remaining pancakes, adding butter to pan as needed. (If desired, pancakes can be made a few hours ahead and kept at room temperature, lightly covered with foil. Before serving, place in single layer on greased pan. Reheat, uncovered, in 200-degree oven 6 minutes.)


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