This might be the last squash blossom dish of the summer. These are super easy and come together in minutes. Serves with a little sour cream or melted sriracha butter . I cook these on my pancake griddle so I can knock the all out at once.
24 squash blossom, stem removed (snip at the base and pull)
1/2 c milk
1/2 c flour
Salt and pepper
Combine flour, milk and egg; season with slat and pepper and add blossoms, toss to coat.
Heat a griddle or large non stick skillet over medium high heat – spray of olive oil if needed. Scope 1/4 c mixture onto the griddle, flatten and cook about 3 minutes per side.
Makes about 8 – 10 pancakes.