The best squash for this recipe is less watery type, like Russian white squash that has light green peel and rather dense pulp. Zucchini will do, too, but the juices should be thoroughly squeezed out.. I couldn't find the Russian variety here, so ended up with white patissons, a round and flat kind of squash with scalloped edges, that has qualities I needed.
Serve warm with sour cream or just as it is, sprinkle with greens to add a touch of freshness.
To make your pancakes more colorful, you can use a combination of squashes - zucchini and yellow squash, for example. You can also add some grated carrots - it will even look festive this way and could make a nice entree if you have guests.
The best way to turn pancakes over is with a fork: hook a pancake on the edge and quickly turn onto the other side (this way the oil will not splash around).
These pancakes are very tender inside with mouth watering crust outside. They contain very small amount of flour, so could be good for those of you who watch their waist lines.
Big luna, starred skies, open fireplace, and squash pancakes in the morning. This romance Russian style formed our lifelong memories. :)