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
clove garlic, finely chopped
1
lb fresh tomatoes, diced
Salt and pepper to taste
Dash balsamic vinegar
Shredded Parmesan cheese
Preparation
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.
