Tomatoes aren’t just for omelets anymore: this savory pancake recipe takes center stage at brunch.

Tomato pancakes

Photo by Zan Davies

I haven’t made pancakes in a while, but thought these savory tomato pancakes from Tomato: A Fresh-from-the-Vine Cookbook would be perfect for a weekend brunch on the deck. I found some perfectly ripe tomatoes at the local farm stand (silly me, I forgot to ask what variety they were) and mixed up the batter in no time. In the mood for a pile of bacon, I cooked that first, then followed the pancake recipe to the letter (minus the griddle — I made them in a pan instead).

Author Lawrence Davis-Hollander recommends making chutney or serving them with maple syrup. I went with the maple syrup. What a delicious combo! The tomatoes take on a slightly sweet quality, but only enough to make the flavor stand out. It melded nicely with the syrup and the saltiness of the bacon. With a big glass of OJ, yum! (It would have been even better with mimosas.) — Zan Davies, Director of Marketing and Publicity

Tomato Pancakes

Serves 4–6

Ingredients

  • 2 cups chopped drained tomatoes
  • 2 eggs beaten
  • 1–1½ cups milk
  • 2 teaspoons dried oregano
  • 2 cups all-purpose flour
  • 4 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1–2 tablespoons light olive or vegetable oil, or butter

Directions

  1. Preheat the oven to 250°F.
  2. Stir together the tomatoes, eggs, 1 cup of the milk, and the oregano.
  3. Mix the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center and stir in the tomato mixture to make a thick batter. If the batter is too thick, add some or all of the remaining milk to achieve a thick, smooth batter that pours slowly from a spoon or pitcher.
  4. Grease a griddle with oil and set it over high heat. When the oil is hot, lower the heat to medium and spoon on portions of batter to form pancakes about 4 inches in diameter. Flip the pancakes when the edges are dry (the centers will still be wet), after 3 to 4 minutes. Cook the other side for 3 minutes, until both sides are golden. Keep the first pancakes warm in the oven while you continue making pancakes until all the batter is used. Serve immediately.

Tomato Cover

Recipe excerpted from Tomato: A Fresh-from-the-Vine Cookbook © 2010, 2004 by Lawrence Davis-Hollander. All rights reserved.

Storey Digital Editors

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