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.

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.

Per Serving: 107 calories; protein 3.9g; carbohydrates 10.6g; fat 5.7g; cholesterol 48.7mg; sodium 255.2mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .