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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:
1/2 cup or so of fresh mozzarella, sliced or diced
several slices red ripe tomatoes, diced
drizzles of extra-virgin olive oil
pinches of a great sea salt
a few grindings of fresh pepper
for the pancakes:
2 eggs
2 cups chopped tomatoes
1 1/4 cup milk
2 cups all purpose unbleached flour
1 tablespoon raw sugar
2 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons dried oregano
1-2 tablespoons olive oil or butter
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.
