TOMATO PANCAKES
You definitely need to try these savory pancakes. I guarantee you won't regret! Top with ketchup or just eat as it is. Enjoy!
Provided by Dommie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 23m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 37.2 g, Cholesterol 74.4 mg, Fat 20.5 g, Fiber 1.4 g, Protein 24.1 g, SaturatedFat 10.7 g, Sodium 1037.2 mg, Sugar 5 g
TOMATO PANCAKES
My great-grandmother made this recipe in the 1930s. When my mom and grandmother were cooking up the pancakes, we kids all wanted to flip them over. They're different yet appealing and can be served with sausage or bacon.-Elizabeth Higgins, Corinth, Maine
Provided by Taste of Home
Time 35m
Yield about 12 pancakes.
Number Of Ingredients 7
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.
Nutrition Facts :
GREEK TOMATO PANCAKES
A nice Greek lady shared this recipe with me.
Provided by ranya1970
Time 30m
Yield Serves 4
Number Of Ingredients 6
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.
CORN AND TOMATO PANCAKES WITH GREEN GODDESS DRESSING
These savory pancakes highlight the best of summer produce by including ripe tomatoes and freshly cut corn into the batter. A tangy green goddess dressing speckled with fresh herbs finishes the dish -- it's perfect for a light summer lunch with a glass of iced tea.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings (12 pancakes)
Number Of Ingredients 22
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.
GREEK POTATO PANCAKES
Make and share this Greek Potato Pancakes recipe from Food.com.
Provided by Mercy
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the egg; add the potatoes, spinach, feta cheese, bread crumbs and salt, stir until combined.
- Pour the oil 1/4 inch deep into a large skillet.
- Heat the oil over medium-high heat until it bubbles when a little potato mixture is dropped inches.
- Drop the batter by tablespoonsful into the oil.
- Cook until golden on bottom; turn and cook until golden on second side, about 3 minutes per side.
- Drain on paper towels.
Nutrition Facts : Calories 109.8, Fat 4, SaturatedFat 2.3, Cholesterol 46.4, Sodium 254.7, Carbohydrate 13.7, Fiber 2, Sugar 1.5, Protein 5.4
GREEK YOGURT PANCAKES
Greek yogurt pancakes with Greek yogurt, eggs, flour, and baking soda are hot and ready to eat in 15 minutes.
Provided by mdaus
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine.
- Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 13.7 g, Cholesterol 50.5 mg, Fat 5.5 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 358 mg, Sugar 1.8 g
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