scratch-made pancakes – Twice as Tasty

Last week was a busy one, so I’m a bit behind in sharing the latest recipe in my Twice as Tasty column for the Flathead Beacon. It’s another easy meal made with grilled sweet peppers and grilled vegetables, which I featured heavily last month. These Grilled Pepper Pancakes, and other savory pancake recipes, pair well with a topic that had much of my attention last week: pickles.

Pickling cucumber season is winding down, so I was excited to bring several pounds of a locally grown variety to my workshop at Columbia Falls Library and let people fill jars with sliced cucumbers and their choice of brine and seasonings for refrigerator pickles. I’ll be busy teaching many more workshops through the end of the year—not just privately hosted workshops but also several at Flathead Valley Community College through its Continuing Education program. Many of the FVCC cooking workshops for the fall semester have already sold out, so sign up soon if you want to get in on the fun.
Learn to make Grilled Pepper Pancakes with Goat Cheese

Zucchini. If you grow it, you likely have more of it than you know what to do with. Even if you don’t grow your own, store-bought zukes tend to be large enough it’s easy to buy more than you need. Fortunately, zucchini and other summer squash are delicious in many dishes, whether obvious or disguised by other, more flavorful ingredients.

I share one of my favorite recipes showcasing zucchini this week in my Twice as Tasty column for the Flathead Beacon: Zucchini-Basil Pancakes. They use two prolific producers from the garden and are tasty on their own or as the base for other flavors, like Grilled Tomatillo Salsa, Spiked Guacamole, and Chipotle-Marinated Grilled Shrimp with Garlic Scape Aioli.
Learn to make Zucchini–Basil Pancakes