Spiced Squash Pancakes

414 Ratings
  • 5 39
  • 4 64
  • 3 190
  • 2 93
  • 1 28

Plain yogurt mixed with chopped fresh cilantro is delicious alongside these savory pancakes.

Everyday Food, January/February 2012

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Credit: Standard

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
Makes 12
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Ingredients

Directions

  • Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.

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  • Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

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Reviews (2)

414 Ratings
  • 5 39
  • 4 64
  • 3 190
  • 2 93
  • 1 28
Martha Stewart Member
08/14/2018
These pancakes are awesome. I have also made them with grated zucchini that has been salted and drained. I use 4 to 5 cups zucchini, grated and a good teaspoon of salt. Drain for an hour or two and make the recipe as directed. A great way to use up zucchini when they're so abundant in summer.
Martha Stewart Member
09/27/2013
sooooo good. the coriander makes this. i will definitely make a hundred more batches of this. plus, i think it would be good for OaMC. make multiple batches, freeze, then re-bake as needed.
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