TOMATO PANCAKES
Tomato
by Lawrence Davis-Hollander
Why do we add only dessert fruit to our pancakes? Tomatoes and bacon go so well together. This is an old 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. Yellow Brandy-wine or a bicolor such as Regina's adds a bit of fruity flavor that works particularly well. Bacon or sausage makes a perfect accompaniment, or just serve with maple syrup or a zingy chutney.
Serves 4-6
Ingredients
• 2 cups chopped drained tomatoes
• 2 eggs, beaten
• 1 to 1½ cups milk
• 2 teaspoons dried oregano
• 2 cups all-purpose flour
• 4 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1-2 tablespoons light olive or vegetable oil, or butter
Directions
1. Preheat the oven to 250°F.
2. Stir together the tomatoes, eggs, 1 cup of the milk, and the oregano.
3. Mix the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center 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.
4. 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 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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