Recipe: Pattypan Squash Pancakes

Our friends from Earth Spring Farm in Carlisle share one of their yummy, seasonal recipes. We added a few notes for those with special diets and some fun tips.
Enjoy this meal anytime of the day!
  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.

  2. Heat oil in a large skillet to 350 degrees F (175 degrees C).

  3. Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side.

  4. Transfer pancakes to a brown paper bag-lined surface to drain. Or place towel on plate and pancakes on top to allow drainage before serving.


  • Substitute stock for bone broth.

  • Serve with a side of kale sauteed with garlic, sea salt, and olive oil.

  • Top with something sweet or spicy. Think jams, chutneys, or Torchbearer Sauces.

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