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

Ingredients

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

Steps

Combine eggs and chicken stock in a large bowl; whisk in baking mix until moistened and no dry bits remain. Add squash, onion, Parmesan cheese, and garlic; stir until batter is evenly mixed. Set aside for 5 minutes.
Heat oil in a large skillet to 350 degrees F (175 degrees C).
Drop batter in batches, ¼ cup per pancake, into 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. Repeat with remaining batter.