Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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Serious Eats digs into pancakes around the world.
With farmers markets and CSAs in full swing, many of us have an abundance of zucchini and summer squash. This quick recipe for dill and zucchini pancakes is fantastic for using up the summer harvest. These cakes come together really quickly even with the additional steps of draining the zucchini. Using a combination of summer squash and zucchini, or even just summer squash are both great alternatives as well.
Grating, salting and draining the zucchini make for a pancake that stays together in the pan, as well as having a more meaty texture. To me, zucchini and dill are an ideal match, but feel free to use whatever you have on hand. If you have any smoked salmon in the fridge, a slice or two would go very well on these cakes.