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Tomato Pancakes with Fresh Mozzarella
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve for breakfast, brunch, lunch, or an appetizer or side dish with a beef steak dinner!
for the topping:
Toss together in a bowl the diced or sliced mozzarella, tomatoes, olive oil, salt and pepper. Set aside while you make the pancakes. In batter bowl whisk the eggs well, adding the tomatoes and milk. In another bowl, whisk together the flour, sugar, baking powder, salt and oregano. Dump the dry ingredients into the tomato mixture and stir together to make a thick pancake batter. (You may need to add a bit more milk if the tomatoes were not real juicy) Heat a pancake griddle or a large frypan over medium high heat, adding just enough oil or butter for frying. Make pancakes about 4 inches in diameter, cooking over medium heat on first side about 3 minutes, flip them and continue to cook another 2-3 minutes or until nicely done and browned. Serve with the tomato mozzarella topping.
Recipe created 2012-09-03.