Powerful Pancakes.
In all the excitement over stone fruit, we've left out the humble summer squash. It peeked out from under the carrots, potatoes and first tomatoes a while ago with its delicate blossoms (filled and fried, you say)? and can now stand on its own, ready to eat, for the next six months.
I prefer zucchini now. Not just because it's hotter than a bowl of spitting jam outside but because the first summer squash are small, firm and flavorful. I don't ever peel them, even when making zucchini bread, and love the idea that you can shave them for a carpaccio, grill them or grate 'em. Welcome to the party, zucchini. Now pass the cherries.
Hadley's Zucchini Basil Pancakes
These grain-free cakes are great for breakfast or lunch. If your garden is positively overrun with the squash (not yet? wait until July), double or triple this recipe, cook them and freeze them for a ready-to-warm-or-grill dish.
Whisk together in a medium bowl:
6 eggs
1 clove garlic, finely minced
2 Tbsps basil, finely chopped
pinch cayenne pepper
1/2 tsp black pepper
1/4 tsp sea salt
Sift and set aside:
1/2 cup coconut flour
Shred and set aside:
4 cups zucchini (about 2 large or 4 small)
Place in a saute pan:
2 Tbsps coconut oil, olive or grapeseed oil or butter
1. Add the coconut flour into the eggs and whisk until smooth.
2. Place the zucchini in a floursack or paper towels and squeeze to remove moisture.
3. Just before cooking, fold the zucchini into the batter.
4. Spoon the mixture into 4" cakes onto your hot sautee pan (about medium heat) and cook on each side for 3-4 minutes. You should leave 1-2" of space between each pancake.
5. Cook until golden brown and cooked through on the inside. Repeat with remaining batter.
Wishing you a delicious day,
Clémence and Hadley
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