This is a print preview of "Summer Squash Corn Pancakes" recipe.

Summer Squash Corn Pancakes Recipe
by Global Cookbook

Summer Squash Corn Pancakes
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  Servings: 2

Ingredients

  • 1/2 c. reduced fat Bisquick
  • 1 Tbsp. yellow cornbread mix
  • 1 pch mace
  • 2 Tbsp. liquid egg substitute
  • 1/2 c. cream style corn
  • 1/2 c. shredded zucchini (packed) (medium shred)
  • 2 Tbsp. chopped red onion
  •     cooking spray
  • 1/2 c. applesauce, unsweetened for accompaniment

Directions

  1. In a medium bowl, combine bisquick, cornmeal, mace, egg and corn. Mix well. Stir in zucchini and onion.
  2. Heat nonstick griddle to medium-high heat (375F.). Lightly grease warm griddle (spray a paper towel and wipe griddle with it). For each pancake, pour 2 heaping Tbsp. of batter on the griddle and spread to 2-1/2 to 3-inch diameter. Cook 3 min, turn; cook other side for 2 min. Transfer cakes to a cookie sheet. Place in a 400F for 1 to 2 min or possibly till dry to your satisfaction. Make second batch. Serve with applesauce.
  3. Description: "Easy main dish"
  4. Yield: 14 cakes
  5. Serving Ideas : Serve these tasty veggie cakes with a fresh fruit salad and iced tea.
  6. NOTES : Very tasty, meatless meal. Ready in less than 20 min.