5 Minute Summer Squash Pancakes

1. Cut the stem off of your summer squash then cut the squash into chunks small enough to fit into your food processor.
2. Pulverize the squash in your food processor.
3. Add 1 egg, 1 tablespoon maple syrum, 1-2 teaspoons of Vanilla Extract to the squash in your food processor and pulverize together until blended. Note: We usually add 2 teaspoons of vanilla because we love it.
4. Add 3/4 cup of whole wheat white flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt (or leave the salt out if you prefer). Pulverize all ingredients until blended. Note: you might need to add more or less flour depending on the size of your squash, so just use your best judgment.
5. In a warm stick-free of lightly buttered skillet or pan, make your pancakes as big or as small as you like them. A trick I learned at a young age from my mom for telling when pancakes are ready to be flipped: when you see little bubbles on the uncooked surface and the edges of the pancake are light brown, that means they’re ready to flip. We used butter from nearby Happy Cow Creamery to butter the pan. Please don’t use margarine. Ever.
6. Put pancakes on a plate and serve with whatever you like. In the main photo we used local organic peaches from Swamp Rabbit Cafe, vine-ripened heirloom tomatoes sprinkled with globe basil (both grown in our yard). Like most food, these pancakes taste better when shared with people you love.

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 The Tyrant Farms Recipe Philosophy:  
We view recipes as a general guide, not a rule book. Everybody has different tastes & preferences, so we highly encourage you to get creative with any Tyrant Farms recipe by adding, omitting, and editing ingredients and instructions as you see fit. Mix it up! Life is more interesting when each meal tastes a little different.