Best 2 Garden Bounty Pancakes Recipes
Indulge your taste buds with our delectable Garden Bounty Pancakes, a delightful symphony of flavors that celebrates nature's bounty. These pancakes are not just a breakfast treat, but a culinary journey that takes you through a garden of fresh ingredients. With three unique recipes, each boasting its own distinct character, these pancakes offer a diverse culinary experience. From the classic buttermilk to the indulgent zucchini and sweet corn, and the innovative beet and goat cheese, there's a perfect pancake for every palate. Let your taste buds travel through a spectrum of flavors, textures, and colors as you explore the Garden Bounty Pancakes collection. Embark on this culinary adventure and discover the extraordinary flavors that nature has to offer.
Let's cook with our recipes!
GARDEN POTATO PANCAKES
My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. -Peggy Roos, Minneapolis, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 pancakes.
Number Of Ingredients 13
Steps:
- In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.
Nutrition Facts : Calories 269 calories, Fat 20g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 266mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
GARDEN BOUNTY PANZANELLA SALAD
My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes., Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.
Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Use fresh, ripe berries: The fresher the berries, the better the pancakes will taste. If you can, pick your own berries or buy them from a local farmer's market.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning them.
- Serve the pancakes immediately: Pancakes are best served hot off the griddle. If you need to keep them warm, place them in a preheated oven at 200 degrees Fahrenheit.
Conclusion:
These garden bounty pancakes are a delicious and easy way to use up your fresh berries. They're perfect for breakfast, brunch, or dessert. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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