So much yellow squash!!!
Is that your problem too? This is the time of year when yellow squash goes wild. There are a lot of ideas out there for zucchini, but fewer yellow squash recipes. I found one at www.cookstreat.com. Check out their original yellow squash recipe for pancakes at https://thecookstreat.com/yellow-squash-pancakes/
I adapted that recipe (see below)to fit my needs. So grab all those yellow squash and let’s go!
- 2 yellow squash
- 10 T salted butter
- 4 eggs
- 1/2 C milk
- 2 scant C Our Fathers Foods Crushed Wheat #1
- 1 T raw sugar
- 1 1/2 t Redmond Real Salt
- 1 1/2 t baking powder
There’s not a lot of prep for this yellow squash recipe, but you do need to make sure you wash the squash really well and then trim the ends off. Cut the squash into thin slices and add them to a saucepan. Cover with about 3 cups of water and put them on the stove to boil. Once they reach boiling, turn the temperature down, place the lid on top, and simmer for about 5 minutes.
Preparing the Wet Ingredients
Now comes the fun part! Drain the yellow squash in a colander and put it in your blender. Puree the squash until smooth. Melt the butter and add it to the squash. Measure the milk into a glass measuring cup and break your eggs into it. With the blender running, slowly pour the milk and eggs into the blender until it is mixed and eggs are beaten.
Preparing the Dry Ingredients
In a large bowl, put your 2 cups of Crushed Wheat #1. Our Fathers Foods crushes their wheat instead of grinding it which allows the cells to remain intact and the nutrition to remain more accessible. I have found that Crushed Wheat #1 can be used in place of all purpose flour as long as I use slightly less than the recipe calls for. If I use a 1:1 substitution, the recipe sometimes turns out a little dry, but if I use scant amounts, it works great! So, after you add the crushed wheat, add the raw sugar, Redmond Real Salt, and baking powder. I always use Redmond Real Salt because the minerals remain in it – they have not been processed out! This makes the recipe even healthier for my family!
Let the magic happen!
Now it’s time to pour the wet ingredients into the bowl with the dry ingredients. Stir them together only until they are just blended. Do not over-stir. Once combined, let the batter rest while you get your skillet ready. Use a medium-hot, lightly greased skillet. Make sure you use a neutral flavored oil that has a high smoke point such as avocado oil or refined coconut oil. After a few minutes, drop the batter onto the hot skillet using a small measuring cup or scoop. Cook them until bubbles form on the top and the edges are dry, then flip them! Cook another minute or so until they are cooked all the way through.
Time to Eat!!!
Now your yellow squash pancakes are ready! Serve them with real maple syrup – delicious! I also served sausage links and a broccoli/cauliflower/blueberry salad. Yum!
Some More Thoughts
Do you have experience trying to get your children to eat their vegetables? Well, here’s a way to get them to eat their vegetables without them even knowing it! So you get to use up your excess yellow squash and get your kids to eat more vegetables at the same time! It’s a win – win!
Do you have a yellow squash recipe that you love? Share it in the comments or leave a link for others to discover. And enjoy your summer veggies while they last – it will soon be chilly and the fresh veggies will be no more. Look for the blessings in each season – including too much yellow squash!