Zucchini-Chard Pancakes and Homemade Buttermilk Ranch

Another exercise in using up whats's in the fridge: 1 huge zucchini/squash (about the size of a baby's head), 1 bunch of chard that's getting older every day, early girl tomates that need to be eaten soon, some buttermilk from the chocolate zucchini cupcakes.

Zucchini-Chard Pancakes
proportions and measurements were improvised, and can be varied to your liking.
1 giant zucchini
1/2 bunch chard
i smal yellow onion
handful of parsley
handful of chives
salt and pepper
3 eggs
3/4 cup unbleached all purpose flour

Grate the zucchini and the onion into a bowl. Chop the chard finely, or throw it in a food processor (I did the latter). Combine with zucchini and onion, and sthrow in the finley chopped parsley and dill. Add eggs, flour, salt and pepper. Mix!

Heat up a frying pan with a bit of olive oil. (I tried butter at first, but that didnt work as well). Cook them like you would cook pancakes.

We ate them with 2 different sauces:
this one, which was delicious and easy:


and Homemade Buttermilk Ranch Dressing:

• 1/2 buttermilk
• 1/3 cup mayonnaise
• 2 garlic cloves, crushed
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
  
• 1 teaspoon apple cider vinegar
• sea salt, to taste
• ground pepper, to taste