GARDEN BOUNTY PANCAKES
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.
Provided by By Deborah Harroun
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Line strainer or colander with paper towels; add squash. Set aside to drain 15 minutes.
- 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.
- 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.
- 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.
- Add balsamic vinegar to tomato sauce. Serve pancakes topped with tomato sauce and Parmesan cheese.
Nutrition Facts : ServingSize 1 Serving
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MUHAMMAD SULIMAN
[email protected]I'm not a fan of vegetables in my pancakes, but these were surprisingly delicious. I'll definitely be making them again.
Caiman Londay
[email protected]These pancakes are the perfect way to start your day. They're light, fluffy, and packed with flavor.
Mr Malik
[email protected]I made these pancakes for a brunch party and they were a huge hit! Everyone loved them.
Arkan Khan
[email protected]I'm allergic to carrots, so I substituted them with zucchini. The pancakes still turned out great!
Janaan Dollie
[email protected]These pancakes were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Aanchal Shah
[email protected]I'm not sure what I did wrong, but my pancakes turned out flat and dense. I think I might have used too much flour.
M A Mazid Sawon
[email protected]These pancakes were a bit time-consuming to make, but they were worth the effort. They're so flavorful and satisfying.
faysal ashafa
[email protected]I love the idea of using garden-fresh vegetables in pancakes. It's a great way to get your daily dose of fruits and veggies.
delroy Taylor
[email protected]I've made these pancakes several times now, and they're always a success. They're so easy to make and they taste delicious.
Nazain Baloch
[email protected]These pancakes were a hit with my family! We all loved the unique flavor and texture.
Duncan Mose
[email protected]I'm not usually a fan of pancakes, but these ones are amazing! I love the combination of sweet and savory flavors.
Kamal Zaitar
[email protected]These pancakes are so fluffy and delicious! The vegetables add a nice pop of flavor and color.
Md Saamir
[email protected]I had high hopes for these pancakes, but they turned out a bit dry. I think I might have overcooked them.
Hindhu Jozza
[email protected]These pancakes were a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Patricia Morgan
[email protected]I'm always looking for new ways to get my kids to eat their veggies, and these pancakes did the trick! They loved the sweet and savory flavors, and I felt good about giving them a healthy breakfast.
Salome Ngui
[email protected]These pancakes were a delightful surprise! I love the vibrant colors and flavors from the garden-fresh vegetables. My kids even ate them without complaint, which is a major win.