Tender, light, eggy, delicate, soft, slightly chewy - you can make these lovely pancakes for breakfast, or as a side-dish or light entrée for lunch or dinner.
NOTE: This calls for all--purpose flour, but rice flour will also work, so the pancakes can be wheat-free.
DO THIS WELL AHEAD OF TIME: To bake the spaghetti squash, preheat the oven to 350¼F. Cut the squash in half lengthwise, and scrape out the seeds. (I do this with the help of kitchen scissors.) Bake the halves face-down on a lightly oiled tray for about 30 minutes, or until the skin-side of the squash can be reasonably pierced with a fork. You don't want the squash to be too soft, as it will cook further in the pancakes.
Let the baked squash cool, then scoop it out of the skin, place it in a strainer, and squeeze out some of the juices to dry it a little. A 3-pound spaghetti squash will yield 4 cups cooked.
2 cups cooked spaghetti squash
1 cup onion, minced
1/4 cup unbleached all-purpose flour or rice flour
1/2 teaspoon salt (scant measure)
4 large eggs
Black pepper to taste
Nonstick spray and/or butter for the pan
Sour cream or yogurt for the top
Salsa for the top, too (but not too spicy--these are delicate)
- Place the squash in a medium-sized bowl and separate the strands a little with a fork. Use the fork to mix in the onion, flour, and salt, and then to beat in the eggs.
- Place a skillet or griddle over medium heat. When the pan is hot, spray it with nonstick spray, and, if you like, melt in a little butter. Add the batter in 1/4-cup amounts to make 2 1/2-inch pancakes.
- Cook the pancakes cook until golden on both sides. Unlike cakier pancakes which toughen when turned from side to side, these can be turned more than once. Get them really well-done on the outside. They will still be tender and light, kind of chewy-crisp. So cook them for a good 20 minutes, minimum!
- Serve hot, with or without toppings.