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.

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Prep Time 35 min
Total Time 35 min
Servings 4

Ingredients

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

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Directions

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.