Summer squash pancakes
How does this look for a summer brunch!? Golden fluffy pancakes that will help you on your way to your five-a-day? Yes please! I’m a sucker for anything that involves dill so these are a winner for me. They make a pretty hearty breakfast but have got lots of light summer flavours.
You can use whatever type of squash is in season, I actually wanted yellow courgettes but I think I was a bit early for them so I had to settle for a green one. You can also top them with whatever you like. We enjoyed them with gravadlax (mmmm, more dill) but smoked or even poached fish would also be nice .
1 medium yellow or green courgette/squash
200g plain flour
2 tbsp baking powder
salt and pepper
30g butter (melted)
2 tbsp finely chopped dill
oil for frying
poached eggs, gravadlax, sour cream to serve
Grate the squash and then wrap it up in a clean tea towel and give it a good squeeze to remove some of the excess moisture. Set aside.
Place the flour, baking powder, salt and pepper in a large mixing bowl and whisk them together. In a seperate jug beat together the buttermilk, eggs and melted butter. Make a well in the centre of the dry ingredients and pour in the wet mixture. Gradually mix the wet into the dry to leave you with a thick smooth batter.
Add the grated squash and the chopped dill and mix through, ensuring that everything is well combined.
Heat a little oil in a frying pan and pour the batter into the pan to create the pancakes, make them as big or small as you like (although smaller ones are easier to flip!). When little bubbles start to form around the edges of the pancakes they should be ready to turn over. Cook until both sidea are golden brown and serve topped with cured or smoked fish, poached eggs or a little sour cream.