This is a simple and tasty use of in-season veg. I used fresh corn cut off the cob, and a fresh squash from the farmer's market. I used fresh basil, as I had no dried. I also added some spices; cayenne, cumin, and a little nutmeg. I did not use a blender or mixer, but just let it simmer longer, then mushed up the squash, so it was still a little chunky. Before serving I threw in some beet greens, as I needed to use them up, a dollop of whole milk yogurt (Stoneyfield's "cream top" is so good!), and a dash of paprika and a basil leaf for presentation. Yum :)

I usually goof up pancakes, but these were really great, and easy to make. I followed this recipe exactly, except I added blueberries (frozen so they don't "bleed" or mush) once I poured the batter into the griddle. I also added a little vanilla to the wet ingredients. I let the batter sit for about 5 minutes before pouring onto griddle. Also, it's important for the pan to be nice and hot, medium to medium high heat. This recipe made 4 decent size pancakes. Perfect for 2 people. The only thing I will change next time, is a bit less vinegar, as they were a little too "sour". There's no need to use a pre-made mix with preservatives and other stuff, when these are SO easy to make using fresh ingredients you have in the pantry.