Summer Squash Pancakes
2007-07-08

Yield: 5 servings

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

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

Source: southernfoods.about.com