Friday, July 20, 2012

Garden Veggie Pancakes





Ingredients:

2 tablespoons butter
2 medium carrots, shredded (1 1/2 cups)
2 stalks celery, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
1 medium yellow onion, chopped (1/2 cup)
2 cups fresh baby spinach, chopped
1 cup Original Bisquick® mix
2 eggs
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup tomato pasta sauce, warmed

Directions:

In 12-inch nonstick skillet, melt butter over medium-high heat. Cook carrots, celery, bell pepper and onion in butter 2 to 3 minutes, stirring frequently, until crisp-tender. Add spinach; cook and stir 1 to 2 minutes until wilted. Cool slightly.

In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.

Wipe same skillet with paper towel. Spray skillet with cooking spray; heat over medium heat. For each pancake, use 1/4 cup of batter; flatten slightly with spatula. Cook until golden brown, about 1 to 2 minutes on each side. Serve with pasta sauce.

Recipe shared from: http://www.bettycrocker.com/recipes/chopped-vegetable-pancakes/4fb00afc-f767-4f59-bd1b-00b7d5d689c4