Instructions: 1. Scrub the squash. Trim the ends. Finely shred. Set it and corn kernels aside in a strainer to drain for ten minutes.

2. In a medium bowl, combine the squash, corn, parsley, chives, dill, salt, pepper and egg product. Add Bisquick and nutmeg. Stir until combined. Let stand at room temperature 10 minutes.

3. Preheat oven to 250F. Heat a nonstick skillet or griddle on medium-high to high setting. Add the oil to the pancake batter and stir well. Drop from 2 to 3 tablespoons per pancake onto the griddle; spread to get an even thickness. Cook until bubbles form on the surface. The edges will dry and the bottoms will turn a golden brown, about 2 minute. (Adjust the heat if necessary.) Turn once, cooking the opposite sides until golden, about 1 minute. Transfer to an oven-proof serving platter; keep pancakes warm in the oven. Serve hot.

Description: "Sixteen 2-inch pancakes"

Yield: 16 pieces

NOTES : This simple dinner pancake is a entree with a bean and bell (pepper) salsa; with coleslaw and hot wings or grilled fish; with yogurt cheese and a side salad; or with white-chili; or with shrimp, as shown in Beths book.

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