Summer Squash and Chive Pancakes Recipe

Add the squash to a medium pot and cover with water.

Bring to a boil and cover. Cook until soft.

When soft, drain, then add to a food processor and pulse for a few times until chopped.

Add 2 cups of squash to a medium bowl.

Combine the squash with the remaining ingredients except for the oil and mix well.

Heat a large skillet on medium heat. When hot, spray lightly with oil and reduce the heat to medium-low.

Drop ¼ cupful of the batter, slightly flattening them with the back of a spoon, and cook a few minutes or until golden.

Turn and cook the other side until golden.

Set aside and repeat with the remaining batter.