Zucchini and Yellow squash Breakfast cakes recipe...
3 - cups zucchini and Yellow squash (shredded)
1 - cup shredded cheese
4 - large eggs
1/4 - cup oil
1/2 - cup water
1 - tsp salt
1 - tsp baking powder
1/2 - tsp pepper
1 3/4 - cups flour
Fresh Cinnamon Basil
Shred/grate your squash into a medium size bowl. (the little bit of red is a sm. sweet red pepper that I needed to use up)
Crack your eggs in a bowl and whisk until frothy. Then add to the squash mixture and stir to incorporate.
Almost all incorporated,except for a little on the right side,you can see it is not as yellow.
Add the shredded cheese,salt,and pepper and stir to incorporate.
You probably noticed that I did not include an amount for the Cinnamon Basil,that is because the amount that tastes good to me might be too much/too little for you. I added six buds,I like them just as much as the leaves. You can also omit this or add a different herb of your liking.
Your mixture will be pretty thick at this point. Here you might like a little more or less water than what I used. So stir in the oil,first then add the water until the consistency is how you want it,adding more water if needed.
Lightly grease your pan/or griddle and allow to heat up for a minute or so.
I used a dry 1/4 cup measuring cup of batter for each cake. Cook as you would for a regular pancake,only these you will need to let go a little longer. After a couple minutes on either side,remove from pan/griddle and check for doneness. Adjust cooking time accordingly.
Yield: Will depend on the consistency of your batter,mine made 12 pancakes.
Mr. P enjoyed his with chili and green onions,mine was the photo at the top of the post,with sour cream and green onions.