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.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Cook's Note:

You can use any kind of squash you like: zucchini, crook neck, or patty pan.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

107 calories; protein 3.9g 8% DV; carbohydrates 10.6g 3% DV; fat 5.7g 9% DV; cholesterol 48.7mg 16% DV; sodium 255.2mg 10% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2015
My family loved it including my 15 mos old. I used what I had which was one very large pattypan and a yellow squash. Only change I made was to grate the onion in with the squash. These were a hit and I will make them again with zucchini. Read More
(2)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2015
I'm growing patty pan in my garden this year and thought I'd try this recipe. It was great! My husband who is not a squash fan ate three! Read More
(2)
Rating: 5 stars
06/17/2015
My husband brought home some pattypan squash that a coworker gave him. I had never seen them before. So I hunted down a recipe and found this one. My husband won't eat squash so since he was out tonight I decided to try this recipe. The pancakes were absolutely delicious!!! Read More
(2)
Rating: 5 stars
08/09/2015
My family loved it including my 15 mos old. I used what I had which was one very large pattypan and a yellow squash. Only change I made was to grate the onion in with the squash. These were a hit and I will make them again with zucchini. Read More
(2)
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Rating: 5 stars
07/19/2015
Really good. Read More
(1)
Rating: 5 stars
10/22/2016
Great pancakes easy to follow and make for not so common squash. Read More
Rating: 4 stars
09/06/2020
More like an omelette. Read More
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Rating: 4 stars
09/04/2018
Was pleasantly surprised by this recipe. As a gardener who is often at a loss for how to use squash up in fairly healthy way this will be a summer regular. I made the recipe as written except with a minimal amount of oil and water instead of chicken broth. I applied a small amount of oil in the frying pan with a paper towel. The cakes did not have as much of a crunch without the frying but were much healthier. Read More
Rating: 5 stars
07/31/2020
Followed the recipe but did add some nutmeg. So yummy! Wasn't sure what to expect, but wow! Definitely a keeper!! Read More