Spaghetti Squash Pancakes - Need Your Input
I love veggie pancakes - i.e. zuchinni, potato, carrot, etc., and would like to give this one a try. I'm not sure about topping them with brown sugar, and adding the heavy cream. Any ideas for a spaghetti squash pancake makeover? TIA.
Spaghetti Squash Pancakes
9 oz. spaghetti squash
About 1-2/3 c. flour
1/2 c. milk
1/2 c. heavy cream
A pinch of salt
Cook the spaghetti squash in boiling water for about 20 minutes; let cool. Cut in half lengthwise. Using a fork, scrape out the "spaghetti."
Combine cooked squash in a bowl with the flour, milk, cream, beaten eggs and salt. For each pancake, pour a small ladleful of the batter into a preheated buttered skillet; brown on one side, then turn and brown the other side.
Keep the cooked pancakes warm as you cook the rest of the batter. Sprinkle with brown sugar and serve hot.
Changes I might make: Omit the brown sugar and sprinkle some nutmeg into the mix and serve as a side dish with some roasted red peppers or a main dish with a big salad.