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Posted on Wed, Aug 5, 2009 : 4 a.m.

A2eatwrite: What's Cooking Wednesday? Summer squash pancakes

By Jennifer Shikes Haines

We used to have a tradition for Hanukkah that's fallen by the wayside - different pancakes for each night. It made sense to me since cooking in oil is traditional, latkes are traditional, and my son Connor just loved it.

Plus pancakes are easy and delicious. What's not to love?

As our mixed family has moved on to other traditions over the years, we no longer honor this one, but we still love pancakes of all kinds.

Shikes Haines Summer Squash Pancake dinner
I had a lot of summer squash to use up. My Tantre Farm share partner's family doesn't love it, so we've been the recipients of their share of the squash, as well. As I stared in my fridge at the eight, large summer squash that needed to be used up, a lightbulb went off and I thought: "Pancakes!"

Now, zucchini/feta/mint pancakes are kind of a standard, but summer squash has a really different taste - sweeter - and somehow I didn't think that mint or feta would be the right blend.

Instead, this is what I came up with, and it seemed to be a hit, because my husband Dave had thirds:

A2eatwrite's Summer Squash Pancakes

Shikes Haines Summer Squash Pancakes


3 large summer squash, shredded 1 piece of whole wheat bread, ground into bread crumbs (I used a food processor for this, but a blender should work, too, or just use about 1/4 cup commercial bread crumbs) 1 egg, beaten 1/2 container part skim ricotta cheese 4 TBS grated Parmigiano Reggiano (yes, you can use any parmesan here, but the real thing will taste so much better) 2 cloves of garlic, minced fine salt and pepper to taste (I used about 1 tsp kosher salt and 1/4 tsp fresh, ground pepper) 1 1/2 TBS olive oil 4 TBS reduced-fat sour cream (you can also use any type of sour cream, but this is what I used in terms of the nutritional information below).


1. Preheat oven to 450. Set two oven racks at about the middle of the oven (one just above, one just below). 2. Brush two baking sheets with olive oil. 3. Wash and either grate or shred the summer squash. Mix all the ingredients together. 4. Using a 1/4 cup measure, place pancake mixture on prepared baking sheets and flatten with your hand. Drizzle pancakes with 1 TBS olive oil. 5. Bake at 450 for 13 minutes or until the tops look browned around the edges. 6. Take the pancakes from the oven, flip them and reverse the baking sheets in the oven (place the one from the top on the bottom, and vice versa). 7. Bake for another 10 minutes.

Note: Baking, rather than frying, is important, so that the garlic has a chance to mellow. A fried version of these would need to have the garlic cooked first.

Makes 16 pancakes.

Serve with a TBS of sour cream and a fresh salad. Serves 4. Nutrition Facts (including the sour cream)

4 Servings

Amount Per Serving Calories 255.2 Total Fat 15.2 g Saturated Fat 6.4 g Polyunsaturated Fat 1.1 g Monounsaturated Fat 6.2 g Cholesterol 83.9 mg Sodium 251.5 mg Potassium 743.9 mg Total Carbohydrate 16.4 g Dietary Fiber 3.2 g Sugars 1.6 g Protein 15.1 g

As always, nutrition info supplied by the recipe calculator function at

Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

I'm Jennifer Haines and my blog is a2eatwrite. Please contact me at: Jenshaines at gmail dot com or 734-662-1693. A2eatwrite will post a What's Cooking Wednesday piece each Wednesday in this space.


Peggy Lampman

Thu, Aug 6, 2009 : 10:26 a.m.

I forgot about yummy squash pancakes--my fav way to eat them is in your yummy preparation. Peggy

Jennifer Shikes Haines

Thu, Aug 6, 2009 : 5:54 a.m.

Thanks for the kind words, Brittany!

Brittany Noel

Wed, Aug 5, 2009 : 9:40 p.m.

Wow, this looks and sounds so good! What a creative way to use up an overload of squash. You're and inspiration :)

Jennifer Shikes Haines

Wed, Aug 5, 2009 : 9:23 p.m.

@anne - be my guest.;-)


Wed, Aug 5, 2009 : 7:39 p.m.

These sound delicious! I might be tempted, though, to add some grated sweet potato to the mix. Just because.

Jennifer Shikes Haines

Wed, Aug 5, 2009 : 3:27 p.m.

@Blklight - I hope you enjoy it! @Textress - In terms of the "more than people can handle" factor, I just love zucchini and summer squash, so I'm okay with it, but like you, loving potato pancakes, I wanted to mix up something similar.


Wed, Aug 5, 2009 : 2:12 p.m.

For some reason, there's always more squash around in summer gardens than anyone knows what to do with, so this is a great suggestion. I love potato pancakes, for instance, so why not squash? (And any recipe with garlic in it always gets my vote!)


Wed, Aug 5, 2009 : 1:06 p.m.

These sound very tasty, I'm going to try this out this weekend

Jennifer Shikes Haines

Wed, Aug 5, 2009 : 9:59 a.m.

@ Brian - yup... put pancake in the title and you've got kids happy. Also, they taste like cheese and pancakes, so it might just fool them in terms of the squash aspects. @Goofball - Flour is present in the form of bread crumbs, milk via ricotta, and most of our U.S. pancakes don't use yeast. I think this may be a language/cultural issue. We may use the term more liberally. They're not like an omelet in texture or taste, so that's why I named them pancakes. @Mary - we're big on any excuse for pancakes at my house. And yes, I really prefer lighter meals in the summer - last night we had a tuna/pasta salad, two nights ago pasta with summer squash, bacon, peas and parmesan, simple, quick and good seem to be the right way to go right now.

Mary Bilyeu

Wed, Aug 5, 2009 : 8:30 a.m.

Those look gorgeous! Today is just a pancake kinda day, isn't it??? And I'm with you on the 8 days of latkes, too... fried potatoes, fried yams, fried ricotta -- what's not to love?


Wed, Aug 5, 2009 : 8:16 a.m.

I'm confused by the use of the word pancakes. A pancake without the use of flour and milk and yeast resulting in batter? Isn't this more a vegetable omelete?

brian miller

Wed, Aug 5, 2009 : 6:26 a.m.

i might actually get the boys to eat squash this way...the y love pancakes.