Garden Bounty Pancakes Food

GARDEN BOUNTY PANCAKES

Garden Bounty Pancakes image

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

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

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

GREEN PANCAKE

Green Pancake image

Provided by Molly Yeh

Categories main-dish

Time 30m

Yield 6 crepes

Number Of Ingredients 9

Ingredients

1 cup milk or almond milk
3/4 cup lightly packed fresh soft herbs (any mix of parsley, basil, cilantro, fresh mint, dill, chives or scallions... whatever is leftover in your fridge), coarsely chopped
2 large eggs
1 cup all-purpose flour
2 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground black pepper
Unsalted butter or oil, for cooking
Toppings, for serving (see Cook's Note)

Steps:

In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!

BOXTY PANCAKES

Boxty Pancakes image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 ounces (225 grams) freshly cooked potatoes
8 ounces (225 grams) peeled raw potatoes
8 ounces (225 grams/ generous 1 1/2 cups) white flour
1/4 American teaspoon baking powder (1/2 Irish teaspoon bread soda), sifted *see note
8 to 12 fluid ounces (225 to 300 millileters/1 to 1 1/2 cups) buttermilk
Pinch salt (optional)
Butter, for frying

Steps:

Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter.
Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
*Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.

BAKED ZUCCHINI POTATO LATKES

Baked Zucchini Potato Latkes image

this is probably not at all traditional but it is way healthier and very tasty. easy and quick enough to throw together after work and it will use up some of the garden's bounty. i just eyeball this so all measurements are approximate. feel free to improvise. you can use more or less potato and zucchini, you just may need to add a bit more egg or flour to get it to come together nicely.

Provided by spiritussancto

Categories Lunch/Snacks

Time 45m

Yield 12-14 latkes, 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 zucchini (large)
1 potato (large, peeled)
1/2 cup low-fat cheddar cheese (shredded)
1/4 cup flour
1/2 white onion (chopped)
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dill
1/2 teaspoon garlic powder

Steps:

shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
serve with sour cream with chopped green onion mixed inches.

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