Squash Pancakse with Harvest Chutney

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Susan Audrey
These squash pancakes make for a delightful fall treat.

Ingredients

  • 1 onion, peeled and finely chopped
  • 1 cup fresh apricots, apples or pears, finely chopped
  • 1/4 cup raisins
  • 1/2 cup Swiss chard stems
  • 1 cup squash, chopped, any variety
  • 3 cups sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed garlic
  • 2 teaspoons apple cider vinegar
  • 1 egg
  • 3 cups all-purpose flour
  • 3/4 cup whole milk
  • 1/4 cup melted butter
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1-1/4 tablespoon baking powder
  • 2 cups shredded squash

Directions

  • In a sauce pan bring the above ingredients to a boil then simmer uncovered, stirring occasionally for 20 to 25 minutes.
  • Cool, strain and serve.
  • It’s the Browns' favorite topping for their squash pancakes, also great on eggs or with rice.
  • Mix above ingredients to combine.
  • Using an ice cream scooper, scoop half-full on to a warm griddle.
  • Flip and brown the other side until done.
  • Serve each with a dollop of sour cream and top with one teaspoon of harvest chutney per pancake.
  • Drizzle with your favorite salad dressing or olive oil, garnish with zucchini flower, shredded lettuce, shredded green onions, cilantro, or shredded carrots.
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Mother Earth News Gardening
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