I’m sure you all know Brandy of Nutmeg Nanny. She has guest posted here twice (three times now!) and she has also been featured in my “a day in the life” series. Her blog recently got a makeover and I just love it! It is so beautiful! Brandy is a great friend, has unbelievable skills in the kitchen and she is so much fun to chat with. 

To get a feel for Brandy’s great content, check out these posts: 

Cheesecake Stuffed Strawberries
Honey Spiced Glazed Chicken
Baked Blueberry Oatmeal
Pomegranate & Lime White Wine Spritzer


I’m so happy to be back on Rachel Cooks! This pancake party is a blast and I’m so happy to be included! Now, onto the deliciousness!

When I grew up we had a massive garden in our backyard. We generally grew the same things each year – tomatoes, snow peas, beans, cabbage, lettuce, onions, carrots, popcorn, sweet and spicy peppers, watermelon, musk melon and of course yellow and green summer squash. The thing about growing your own garden is there is a point during the summer where you have so much produce it starts overtaking your life. There is only so many squash your neighbors will take before they start running back inside their house when they see you. Plus, there is only so much chocolate zucchini cake one family can eat.

That is where these pancakes come into handy. They really switch things up. They give a new twist to the squash overload baking extravaganza. Especially when they are drizzled with a little creamy goat cheese dressing. Oh yes. I just said that – creamy goat cheese dressing. It was amazing. I may or may not have licked the plate clean.

I also paired the pancakes with a small fresh greens salad and some hot capicola. I figured I should make this delicious dish into a full meal. It would make a great brunch meal or even a delicious light summer dinner.


Summer Squash Pancakes:
8 ounces shredded summer squash (zucchini & yellow squash)
1 tablespoon finely chopped shallots
1 large egg – beaten
3-4 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon Italian seasoning
Vegetable oil

Using a food processor shred your squash. Add squash to a large bowl and add shallots, egg, flour baking powder and spices.

Heat vegetable oil over medium heat and drop batter into oil (about tablespoons) and fry until crispy on both sides.

Top with goat cheese dressing and serve with salad and hot capicola.

Makes about 10 small pancakes.

*Note: If you notice the batter start to get runny just add a little more flour. The longer the batter sits the more water the squash will give off.
Source: Nutmeg Nanny

Creamy Goat Cheese Dressing:
2 ounces fresh creamy goat cheese
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon champagne vinegar
3 teaspoons water
1/2 teaspoon lemon zest
Salt and pepper to taste

In a blender combine all ingredients and blend until creamy.

Source: Adapted from Skinny Taste


Brandy knows I don’t like goat cheese–I think she made that sauce just for that reason. But I have to say, I am tempted! It does look amazing!

 Find Brandy on Facebook, Twitter and Pinterest.

Remember to follow along with all the pancakes this month, just click on the picture below.