Tomato Pancakes Recipe
- 1 can (14-1/2 ounces) whole tomatoes, undrained
- 2 Eggland's Best Eggs
- 2 tablespoons canola oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- Butter and maple syrup, optional
- 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.
Originally published as Tomato Pancakes in Country Woman September/October 2004, p35
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Reviewed Aug. 21, 2010
Tomatoes in a pancake? Really?