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Corn and Squash Pancakes with Fresh tomato Salsa

Note: Every summer I sign up for a season's worth of fresh vegetables from a local CSA farm and this is one of the recipes I developed to use the bumper crop of squash.

For salsa:

  • 2 cups diced red, ripe tomatoes
  • 1 seeded and finely minced jalapeno pepper
  • 1/4 cup minced fresh basil
  • 1/4 cup finely chopped red onion
  • salt and pepper to taste

For pancakes:

  • 1 cup corn kernels cut from cob
  • 2 cups shredded zucchini (or other summer squash) squeezed to remove excess moisture
  • 2 tablespoon finely minced onion
  • 1/4 cup finely diced green or red bell pepper
  • 1 cup baking mix (like Bisquick)
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 cup water or milk
 

Method

In medium bowl mix together salsa ingredients and set aside to allow flavors to blend.

In large bowl mix together pancake ingredients, adding just enough milk and/or water to make a thin batter. (Amount may vary depending on moisture of vegetables)

Heat griddle over medium high heat and spray with cooking spray or brush on a thin coating of vegetable oil.

Pour about 1/3 cup of batter onto griddle for each pancake. Flip once when browned. Keep warm by covering with foil tent while cooking remainder.

Serve with salsa on the side.

Serves 4

Contributor: Diane Nemitz

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