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Garden Bounty Pancakes
Garden Bounty Pancakes
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Prep Time:
35 minutes
Total Time:
35 minutes
Elevate pancakes with squash, cheese, and garlic in the batter, topped with homemade tomato sauce and Parmesan for a unique brunch delight.
Ingredients:
  • 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
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 1 lb fresh tomatoes, diced
  • Salt and pepper to taste
  • Dash balsamic vinegar
  • Shredded Parmesan cheese
Instructions:
  • Place a strainer or colander lined with paper towels, then add the squash. Allow it to drain for 15 minutes.
  • While tomato sauce is simmering, heat oil in a 2-quart saucepan over medium-high heat. Sauté onion for about 5 minutes, stirring frequently, until softened. Add 1 garlic clove and cook for about 1 minute until fragrant. Stir in tomatoes, season with salt and pepper, then reduce heat to medium-low and let simmer while preparing pancakes.
  • Combine Bisquick mix, milk, eggs, Monterey Jack cheese, crushed garlic, salt, and pepper in a bowl. Mix until just combined, then stir in the drained squash.
  • Prepare the griddle with a light coating of cooking spray and heat it over medium heat. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until the edges are dry, then flip and cook the other side until golden brown.
  • Drizzle tomato sauce with balsamic vinegar over pancakes and sprinkle with Parmesan cheese before serving.

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