Summer Squash Pancakes

A family recipe from Teri McCracken.

Getting ready: 15 min · Cooking: 20 min · Feeds: 4

Ingredients

• 3 cups grated yellow summer squash or yellow zucchini
• 1/2 teaspoon salt
• 1 tablespoon fresh chopped parsley
• 1 medium clove garlic, minced
• 3/4 cup grated Parmesan cheese
• 1 large egg
• 1 cup biscuit mix
• Dash pepper
• Milk, as needed

Directions

1. Combine all ingredients in a mixing bowl.
2. Add enough milk as necessary to make a thin pancake-like batter.
3. Drop by spoonfuls onto hot oiled griddle or skillet.
4. Turn over when bottom is golden and cook until browned on both sides.

The story behind it

I make this almost identical recipe that is called Zucchini side dish, I prefer that recipe because I freeze it for when the snow flies and we can enjoy this wonderful summer ingredient dish that is very tasty.