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.
