Garden Bounty Pancakes

Garden Bounty Pancakes

Blogger Deborah Harroun of Taste and Tell serves breakfast for dinner with savory pancakes that use the bounty of the garden. Learn to make this recipe with our how-to article.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4

servings

Pancakes
3
cups shredded squash (zucchini and/or yellow squash)
1
cup Original Bisquick® mix
1/4
cup milk
2
eggs
1/2
cup shredded Monterey Jack cheese (2 oz)
1
clove garlic, finely chopped
Salt and pepper to taste, if desired
Tomato Sauce
2
tablespoons olive oil
1/2
medium onion, chopped
1
clove garlic, finely chopped
1
lb fresh tomatoes, diced
Salt and pepper to taste
Dash balsamic vinegar
Topping
Shredded Parmesan cheese
  1. Line strainer or colander with paper towels; add squash. Set aside to drain 15 minutes.
  2. Meanwhile, make tomato sauce. In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until softened. Add 1 garlic clove; cook about 1 minute until fragrant. Stir in tomatoes. Season with salt and pepper. Reduce heat to medium-low; simmer while making pancakes.
  3. In medium bowl, stir together Bisquick mix, milk, eggs, Monterey Jack cheese and 1 garlic clove just until combined. Season with salt and pepper. Stir in drained squash.
  4. Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until edges are dry. Turn; cook other side until golden brown.
  5. Add balsamic vinegar to tomato sauce. Serve pancakes topped with tomato sauce and Parmesan cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make sure the squash is drained well or the pancakes will be too wet.
If you don’t have fresh tomatoes, canned diced tomatoes can be substituted.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.