My ignorance (on blogging), and introducing a little thing I like to call “egg pancakes” (only because I can’t think of anything better to call them)

I’ll admit that I don’t know much about how blogging works before I say this next part… okay, now I’ve admitted it; here’s the “next part”: I feel like a lot of blogs repeat each other. Maybe that’s how it works, kind of like restaurants benefit from all being on the same strip of real estate. But I am annoyingly stubborn, and a classic (albeit oxymoronic) ivory-tower renegade. I don’t like posting things five bajillion other people have posted. Like my awesome recipe for lip balm. That’s right, you can’t have it. Go search, oh I don’t know, every other blog in the world and try one of theirs. They’re all good.

That said, I think this recipe is unique-ish. Given my recent attempts to use the computer as little as possible, I am probably not the most authoritative resource on whether or not this recipe (or something close) exists in myriad forms already, but I haven’t seen it, so here you go:

I don’t know what to call these babies. They’re kind of like latkes, but fluffier. They began when I started puréeing all my leftover vegetables in the morning, throwing in an egg, and frying it. Then one day, I discovered the one thing that I should always have leftover if I want to be happy in this life: butternut squash. Even if you are not a huge fan of squash or veggies (neither is my two-year-old, ok?), give these babies a whirl. I have only one word for you: fluffy. Fluff-ee.

For one approximately 6″ pancake (so multiply by however many you want to make), purée:

3/4–1 C butternut squash, cooked (and seasoned, if you like; mine usually already has salt and herbs on it)
1/2–1 C green vegetable of choice (I like either raw spinach, cooked green beans, zucchini [either way], or a stir-fry blend)
A little garlic and a little parmesan (real parmesan, not crumbly-dry-comes-in-a-green-plastic-canister parmesan)
1 egg

Fry in butter, as you would a pancake: until lightly browned on each side and not too wet in the middle. Top with some form of real, unprocessed salt, which is really stinking good for you. Eat it hot. Send me a thank you note.

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