Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6
© Nicole Franzen

How to Make It

Step 1    

In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour and baking powder and season with salt and pepper. Mix gently just to combine.

Step 2    

In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 
3 minutes. Flip the pancakes, add 1 tablespoon of the oil 
and cook until golden and crisp, 
2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: ehoward

Review Body: Delicious and super easy!  Just use a food processor to grate the squash!  I used plain greek yogurt with lemon/pepper & dill instead of sour cream.  

Review Rating: 5

Date Published: 2016-09-23