2 tablespoons vegetable stock
2 eggs
1 cup baking mix (like Bisquick)
4 patty pan squashes, seeds removed and grated
1/2 cup diced onions
1/4 cup grated Parmesan cheese
1 clove garlic, minced
Vegetable oil for pan
Whisk vegetable stock and eggs together in a large bowl. Stir in baking mix until wet. Stir in squash, onion, Parmesan cheese, and garlic into mixture until batter is evenly mixed. Set aside for 5-10 minutes.
Heat oil on a large skillet to 350 degrees.
Spoon batter, 1/4 cup per pancake into the hot oil. Spread batter so the pancake is thin. Cook until the pancakes are golden brown, 2-3 minutes per side.
Transfer pancakes to a plate lined with paper toweling and keep warm in a 200 degree oven until all pancakes are done. Serve with maple syrup or applesauce.
Makes about 8 pancakes.
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