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Garden Bounty Pancakes

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Deborah Harroun
Updated Aug 21, 2012
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Add squash, cheese and garlic to pancake batter and top them off with our homemade tomato sauce and Parmesan cheese for an out-of-the-ordinary brunch dish.

Garden Bounty Pancakes

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 14
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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

Instructions

  • Step 
    1
    Line strainer or colander with paper towels; add squash. Set aside to drain 15 minutes.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Add balsamic vinegar to tomato sauce. Serve pancakes topped with tomato sauce and Parmesan cheese.

Nutrition

Nutrition Facts are not available for this recipe

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