Pattypan Squash Pancakes

A savory side dish using pattypan squash. My family can't wait every year until the squash are ripe and these cheesy little pancakes start showing up on their dinner plates. Crisp and flavorful, you can't eat just one! Keep in warm oven to 275 degrees F (135 degrees C) until ready to serve.

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

Ingredients

• 2 eggs, slightly beaten
• 1 teaspoon minced garlic
• ¼ cup grated Parmesan cheese
• ¼ cup diced onion
• 2 tablespoons chicken stock
• ½ cup vegetable oil, or as needed
• 1 cup baking mix (such as Bisquick®)
• 4 pattypan squash, grated

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.