When your garden is overflowing with veggies, make savory pancakes for a fun and simple supper!
The one thing I miss the most since selling our house last year is the backyard. Not only could the kids and dog run free, but we also had room for a fairly large garden with strawberries, peppers, tomatoes and, of course, lots of zucchini and squash.
If you’ve ever grown zucchini, you know that it is the plant that just keeps on giving. By the time summer is over, you have thought of all kinds of ways to use it up!
Although I don’t have a garden this year, I know I can still enjoy the bounty of fresh vegetables that summer and fall bring. These pancakes take advantage of squash, zucchini and tomatoes. And they are a great way to have pancakes for dinner!
Begin by removing as much liquid from your squash as possible. You can use zucchini, yellow squash or a mixture of both. Either place the squash in a fine-mesh sieve or layer some paper towels in a colander and let it drain in the sink. If you add a little bit of salt, it helps the process as well. Let it drain for about 15 minutes.
Before you make the pancakes, you’ll need to start the tomato sauce. Heat some olive oil in a pan and cook the onion until it is translucent.
While your onion is cooking, dice the tomatoes. Add garlic to the onion; cook until it is fragrant, about 30 seconds.
Stir in the tomatoes and reduce the heat to medium-low. Let the sauce simmer while you make the pancakes.
Combine Bisquick, milk, eggs, cheese, garlic and the drained squash. Season with salt and pepper. Cook the pancakes on a hot griddle until browned on both sides.
Before serving, add a splash of balsamic vinegar to the tomato sauce. Serve the pancakes topped with the tomato sauce and a sprinkle of Parmesan cheese.