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Tomato Pancakes Recipe

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

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Tomato Pancakes Recipe

Prep: 5 min. Cook: 30 min.

Yield: 6-8 Servings

5 30 35

Ingredients

1 can (14-1/2 ounces) whole tomatoes, undrained
2 eggs
2 tablespoons canola oil
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
Butter and maple syrup, optional

Directions

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. Yield: about 12 pancakes.

Nutritional Facts 1 serving (2 each) equals 173 calories, 5 g fat (1 g saturated fat), 53 mg cholesterol, 488 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Tomato Pancakes in Country Woman September/October 2004, p35