Summer Squash Pancakes with Swiss Chard Salad


Summer Squash Pancakes with Swiss Chard Salad

Sunday brunch at home was mostly trying to figure out what to do with all our CSA. It’s accumulated for the past 3 weeks and there were a total of 6 squash that I had to go through. I made a batch of baked zucchini frites yesterday, which are always amazing but I needed a new recipe.

After much Pinterest-ing and Google Image search, I found a recipe that didn’t seem too hard.

Go to Summer Squash Pancake Recipe Here

I didn’t have shallots so I used vidalia onion, took out the Italian seasoning, and instead of flour, I opted for rice flour. I ended up using one whole pattypan squash and a 1/4 of a yellow ball squash.

I opted not for the goat cheese dressing and instead paired it with swiss chard salad, drizzled with balsamic vinaigrette.

Did you know that balsamic vinaigrette is a really easy dressing to make? It’s 1:3 ratio. For a small salad, I used:

  • 1 tbps balsamic vinegar
  • 3 tbps olive oil
  • dash of salt

I also added a bit of honey and dijon mustard for extra flavoring.

Summer squash pancakes taste like fluffy omelet. It was so good! And it paired so well with the swiss chard salad.
Summer Squash Pancakes with Swiss Chard Salad