Garden Bounty Pancakes

Ingredients

• 3 cups to 3 sized squashes shredded yellow (zucchini and/or squash)
• 0.3 cup milk 
• 2  eggs 
• 2 oz monterrey jack cheese shredded
• 1 clove garlic finely chopped
• 1 serving salt and pepper to taste
• 2 tablespoons olive oil 
• 0.5 medium onion chopped
• 1 clove garlic finely chopped
• 1 lb tomatoes fresh diced
• 1 serving salt and pepper to taste
• 1 Dash balsamic vinegar 
• 1 serving parmesan shredded
• 1 cup frangelico 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• sieve
• colander

Directions

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.
3. 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.
4. 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.
5. 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.
6. Add balsamic vinegar to tomato sauce.
7. Serve pancakes topped with tomato sauce and Parmesan cheese.