Ingredients
8
8 servings
- •2 tablespoons chicken stock
- •2 eggs, slightly beaten
- •1 cup baking mix (such as Bisquick®)
- •4 pattypan squash, grated
- •¼ cup diced onion
- •¼ cup grated Parmesan cheese
- •1 teaspoon minced garlic
- •½ cup vegetable oil, or as needed
Instructions
- 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.
- Heat oil in a large skillet to 350 degrees F (175 degrees C).
- 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.
Nutritional Facts
Per 8 servings
- Calories: 107
- Carbohydrate: 11g
- Fat: 6g
- Fiber: 0g
- Protein: 4g
- Sugar: 1g
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