Tomato Pancakes Recipes

CORN AND TOMATO PANCAKES WITH GREEN GODDESS DRESSING

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Place the chopped tomatoes on paper towels, pressing gently to remove as much excess liquid as possible, then place the tomatoes in a bowl. Shear off the corn kernels with a sharp knife (you should have about 1 cup) and stir into the tomatoes.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, salt, pepper and baking soda together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients and stir until they are just combined (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Meanwhile, make the dressing: Put the mayonnaise, sour cream, 1/4 cup parsley, 1/4 cup chives, lemon juice, 1 tablespoon basil, anchovy paste, salt and pepper into the bowl of food processor and pulse, scraping the sides with a rubber spatula as needed, until the herbs are chopped and the dressing is thoroughly combined. Pour into a serving bowl and set aside.
• Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make another pancake. Sprinkle 2 tablespoons of the corn and tomato mixture over each pancake, then sprinkle each with about 1/4 teaspoon cornmeal. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 1 minute 30 seconds. Flip the pancakes with a spatula and cook until the vegetables begin to brown in spots and the batter is cooked through on the second side, about 1 minute 30 seconds more.
• Transfer the pancakes, vegetable side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, corn and tomato mixture and cornmeal to make more pancakes.
• When ready to serve, place 3 pancakes on each plate. Drizzle with the Green Goddess Dressing and top each serving with some of the whole herbs and chive batons.

TOMATO PANCAKES

Steps:

• Mix flour, tomato juice, milk, sugar, oregano, basil, and black pepper together in a bowl until batter is smooth. Combine ham and Gouda cheese together in a separate bowl.
• Heat a lightly oiled griddle over medium-high heat. Drop batter, 1 ladle per pancake, onto the griddle and cook until bottom is browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes.
• Transfer pancake to a serving plate. Sprinkle ham-cheese mixture over pancake. Roll pancake around the filling. Repeat cooking with remaining batter and filling.

VEGAN TOMATO & MUSHROOM PANCAKES

Steps:

• Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
• Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
• For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.

TOMATO PANCAKES

Steps:

• In a large mixing bowl combine water and eggs; add Oatmeal Pancake Mix. Stir just until combined but still slightly lumpy. Stir in tomatoes and sweet pepper. Let stand for 5 minutes.
• Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle.
• Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). If desired, transfer pancakes to an ovenproof platter; sprinkle with cheese. Place in a 300 degree F oven for 2 to 3 minutes or until cheese begins to melt. Makes 12 pancakes. Oatmeal Pancake Base
• In a large mixing bowl combine the flour, rolled oats, dry milk powder, baking powder, and salt. Stir until well combined. Use a pastry blender to cut shortening into flour mixture until mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks.
• To use, spoon lightly into a measuring cup and level off with a straight-edged spatula. Makes 12 cups. For a special pancake mix, add 5 teaspoons of ground cinnamon to the dry mixture.

TOMATO PANCAKES

Steps:

• In a blender, combine the tomatoes, eggs and oil; cover and process until the tomatoes are finely chopped. In a small bowl, combine the flour, baking soda and salt. Stir in the tomato mixture just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with butter and syrup if desired.

RICE, PARMESAN AND DRIED TOMATO PANCAKES

Steps:

• Combine onion and olive oil in large, wide skillet with tight-fitting lid.
• Cook, stirring, over low heat until onion is tender, about 5 minutes.
• Stir in rice, dried tomatoes and rosemary.
• Cook and stir 1 minute over low heat.
• Add broth and salt.
• Bring to boil over high heat, stirring once.
• Cover and cook over low heat until liquid is absorbed, about 15 minutes.
• Uncover and stir in cheese.
• Let stand until lukewarm.
• Can be made ahead to this point and refrigerated for several days.
• Add egg and stir to blend.
• Using 1/4 cup measure, form rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick.
• To keep rice from sticking to hands, rinse hands frequently with cold water.
• Coat large, non-stick skillet or griddle with a thin film of olive-oil.
• Heat over medium heat.
• Add pancakes in batches and cook until golden brown on one side, about 5 minutes.
• Carefully turn pancakes, using wide spatula, and brown other side.
• (Keep warm in oven on lowest setting until all are done).

GREEK TOMATO PANCAKES

Steps:

• Halve tomatoes and grate on the largest holes of a grater into a colander. Chop the spring onions.
• Mix the grated tomatoes and the chopped spring onions.
• Beat the egg and whisk in the egg. Beat in the flour, season, mix well to make a thick smooth batter.
• Heat a non-stick frying pan and fry spoonfuls of the batter mix, cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to a plate.