Tomato Pancakes

tomato pancakes1_4Why do we add only fruit to our pancakes?  Actually, tomatoes are fruit. This is an old heritage recipe that should never have been forgotten.  The secret of these delicious pancakes is to use chunks of fresh summer tomato thoroughly drained of juice.  Bacon or sausage makes a perfect accompaniment, or just serve with maple syrup or a zingy chutney.


Try this recipe with green un-ripe tomatoes or beautiful ripe orange, yellow or red tomatoes.

  • 2 cups chopped drained fresh tomatoes
  • 2 eggs, beaten
  • 1 – 1 1/2 cups rice milk
  • 2 teaspoons dried oregano
  • 2 1/2 cups spelt flour
  • 4 teaspoons organic sugar, optional if you want a savoury pancake
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 – 2 tablespoons light olive or vegetable oil or butter

Preheat the oven to 250 degrees F.  Stir together the tomatoes, eggs, 1 cup of the milk and oregano.  Mix the flour, sugar, baking powder and salt in a large bowl.  Make a well in the centre 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.

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 the 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.

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