I'm not really a huge fan of yellow squash. It just reminds me of college cafeteria vegetables because for some reason "mixed veggies" always meant a bunch of sauteed diced squash. But I saw a recipe for Summer Squash and Chive Pancakes on Skinnytaste, which sounded cool since I could just turn the squash into something that doesn't resemble it at all. I didn't actually have chives, but I always have green onions stocked, so I just subbed that in.
No matter how many times I make pancakes, the first pancake in a batch never seems to turn out right. I think I get impatient and don't wait for the pan to fully heat up. And then I try to flip it, and it completely falls apart.
I don't know what it is about "fake" pancakes, but they always taste like egg to me! My aunt used to make paleo pancakes, and all I could taste was the egg. I put exactly one egg in this batch, and if I didn't know what ingredients were in this, I would just call it scrambled eggs. They tasted just like scrambled eggs with chive that my family makes. I feel like there's a genius idea somewhere for making vegan scrambled eggs using yellow squash. But...I'm not vegan so I'll never think about that again.
You'd think I would love this, because I love eggs, but egg-y pancakes just taste like overcooked scrambled eggs to me, and I think overcooking the egg completely ruins the texture and flavor. And yet, these pancakes were incredibly liquid-y on the inside. Even if I kept it on the stove for 10 minutes, it was still liquid-y. So this was just weirdly undercooked and overcooked at the same time. I think it might be better to roast the squash instead of boiling it.
I threw sour cream, feta, and cilantro on top to make this more palatable to me (and also to possibly make it look prettier?). I'm sure the flavor profile is all wrong, but it made it seem less like eggs, so I thought it tasted decent at the end. My sister liked it on its own though!
Not sure if I'll ever make this again. Pancakes are way too much work.