Pattypan Squash Pancakes

Combine your summer pattypan squash with baking mix and Parmesan cheese and fry into little pancakes for a delightful appetizer.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 107 Calories

Ingredients

• 2 eggs, slightly beaten
• 1 teaspoon minced garlic
• 2 tablespoons chicken stock
• 1 cup baking mix (such as Bisquick®)
• 4 pattypan squash, grated
• 0.25 cup grated Parmesan cheese
• 0.5 cup vegetable oil, or as needed
• 0.25 cup diced onion

Recipe Instructions

Step 1

Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.

Step 2

Heat oil in a large skillet to 350 degrees F (175 degrees C).

Step 3

Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.