Squash remaining:  2.

Days remaining:  2.

That’s right, I took a day off. Squash-free Friday. It may just catch on.

Back at it Saturday night, though, when we found a half-hour gap in the rain to grill out some burgers for dinner. Must. Have. Zucchini. The grill was the obvious choice, but I’ve made or been served grilled summer squash at least half a dozen times already this season. Let’s do something different.

What about pancakes? My sister-in-law, Joan, had reminded me earlier this week about the ones she makes up at the lake now and then.

I wonder if I could add in the corn I’d picked up at Greensgrow Thursday?

A quick web search returned bushels of recipe options, but most were fairly similar to this one from the Food Network.

I had everything on hand except corn meal and buttermilk (which I’d used up the other day on one last batch of pie dough). I did have milk and a lemon, though, so I MacGayvered a quick cup of faux buttermilk by putting one tablespoon of lemon juice into a measuring cup, adding milk, and letting it rest for 5 minutes.

My only other alt was a corn-meal work-around. The recipe called for a 1/2 cup each of flour and corn meal. I upped the flour to 3/4 and threw in a 1/4 cup of polenta I found in the freezer.

Crispy-crunchy on the outside, creamy on the inside. As we cleared the dishes, Sheila said, “you will make these again.”

Yes, I believe I will.