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
Featured In: 39 Amazing Ways to Love Whole Grains
- 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
- 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
Reviews for Tomato Pancakes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 10, 2016
"This is the same as my Dad's recipe that he got from his Mom. My favorites! I like to fry these in hot bacon grease so that they are crispy on the outside and only put butter on them . They are delicious!"
Reviewed Aug. 21, 2010
"Tomatoes in a pancake? Really?"