These pancakes were a specialty of my Italian great grandmother. We had them at a farm potluck last night with our friends at Radical Roots farm. Enjoy making your own adaptations to this tasty and flexible recipe. ~Rachel
5-6 cups grated summer squash, any variety
1/2 cup chopped fresh parsley
1/2 cup chopped garlic tops or grated sweet onion
1 1/2 Tablespoon lemon juice
1 1/2 cup flour (for gluten-free, use 1 cup oat flour, 1/2 cup almond meal)
1 1/2 teaspoon Baking Powder
3 eggs, lightly beaten
1/3 cup parmesan cheese or nutritional yeast
Salt and pepper to taste
Combine all ingredients in a large bowl.
Heat a skillet and add about 1/8 inch of canola oil on medium-high heat.
Put the batter, in large spoonfuls, on the skillet (they should sizzle a bit when you add them). Space the pancakes at least 1/2 inch apart.
Turn when golden brown (a minute or two— just keep checking), and brown the other side.
When they’re done, put them on a paper-lined tray to absorb excess oil. Serve warm, plain or with your favorite topping.