SEASONAL INGREDIENT STUDY NO. 1: During the summer season, it takes little effort for me to visit the Farmers Market. Despite the heat, the market is always vibrant and bustling with excitement. I look forward to discovering the local arts + crafts, events and food trucks, but it is mainly the fresh seasonal produce which attracts me. Today, it was very apparent that zucchinis were the highlight of the harvest. Most vendors seemed to be offering them, and they looked beautiful. I found a medley of colors: dark greens, golden and pale yellows in varying shapes + sizes. They were as perfect as squash could be; smooth, flawless and firm. It cost a mere $3 per basket, which yielded about 6 cups, chopped.
This particular recipe calls for the use of a Vitamix. This wonderful piece of equipment is a new addition to my kitchen, and I was dying to use it. The variable speed gave me complete control of combining the ingredients, resulting in a perfect, uniformly chopped, and blended batter. The final result was both pleasing to the eye and satisfying to my tummy. The reheated leftovers were also fantastic.
Yield: 12 pancakes
Difficulty: Intermediate
Total Time: 25 Minutes
Ingredients
- 2 cups yellow summer squash cut into 1-inch pieces
- 2 cups zucchini cut into 1-inch pieces
- 3 scallions cut into 1-inch pieces
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Garnish:
- sour cream or plain yogurt
- fresh chives, finely chopped
- fresh or dried dill
Directions
- Place summer squash, zucchini and scallions into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Switch machine to Start and slowly increase speed to Variable 3.
- Blend for 5-10 seconds, using tamper if necessary. Stop machine and remove lid.
- Add eggs, flour, baking powder, salt and pepper into the Vitamix container and secure lid.
- Switch machine to Start and slowly increase speed to Variable 3.
- Blend for 5-10 seconds, using tamper if necessary. Mixture will be bright green and mostly smooth.
- Heat a nonstick skillet over medium heat. Scoop out desired amount of pancake batter. Cook until first side is golden brown (5-6 minutes) .
- Turn pancakes over, continue cooking until second side is golden brown (5-6 minutes). Inside of cooked pancakes will be bright green and soft.
- Repeat with remaining batter.
- Serve pancakes with a dollop of sour cream (or yogurt) and chives. Sprinkle fresh or dried dill over yogurt.
- Serve warm. Leftovers can be refrigerated.