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Garden Bounty Pancakes

  • Prep 35 min
  • Total 35 min
  • Servings 4

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. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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