OK, these just don’t look as pretty as I would like. Please don’t hold that against the pancakes. Trust me, these are delicious and you will want a gallon of the dressing if you love cilantro as much as I do. In fact, if you don’t get around to making the pancakes, go ahead and make the dressing for your next salad.
I cooked a bit of the pancake batter in the waffle iron to make mini buns. There are two mini hamburgers here- although the photo doesn’t do it justice- they really are quite cute. With little picks in them. And a bagel (from my cookbook) on the other side.
Squash and Corn Pancake Recipe
2 limes, juiced
2 tablespoons honey
1/2 cup cilantro leaves
2 teaspoons balsamic vinegar
1/4 cup olive oil
2 cups chopped onion
1 cup corn
1/3 cup rice flour
1/4 cup cornmeal
1/2 teaspoon salt
2 cup cooked smashed squash (Delicata, Acorn, Red Kuri)
Combine all of the dressing ingredients together in a food processor and blend until mostly smooth.
Combine all of the pancake ingredients together and cook as you would any pancake on a skillet over medium-low heat with a touch of oil. Flip them when they are cooked on the first side.
Serve the pancakes hot with dressing.
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