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.
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.