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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4 [3 pancakes each serving]
Author Notes
Pancakes are an all-American favorite any time of the day. I love the combination of fresh juicy colorful tomatoes, creamy cool yogurt and salty feta cheese. Combine these delicious ingredients and you have the makings for a great casual breakfast/brunch or a quick and easy weeknight supper. The mint adds a fresh note and the orange enhances the sweetness of the tomatoes. To make a complete meal, serve these pancakes with scrambled eggs and a fruit salad. —gr8chefmb
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Ingredients
- Tomato Buttermilk Pancakes
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1-3/4 cups
all purpose flour
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2 tablespoons
granulated sugar
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
coarse ground salt
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1
egg, slightly beaten
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1-1/2 cups
buttermilk
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3 tablespoons
extra virgin olive oil
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1 pint
assorted heirloom cherry tomatoes, halved
- Feta Mint Yogurt Sauce
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1 cup
plain Greek yogurt
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4 ounces
plain feta cheese, finely crumbled
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1/2 cup
chopped fresh mint leaves
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1 tablespoon
fresh grated orange zest
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2 tablespoons
fresh orange juice
Directions
- Tomato Buttermilk Pancakes
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In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. In a small mixing bowl, whisk egg, buttermilk, and oil together. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Let mixture stand for 15 minutes.
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Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. Sprinkle several halved cherry tomatoes over batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Top with Feta Mint Yogurt Sauce.
- Feta Mint Yogurt Sauce
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In a small mixing bowl, thoroughly mix together yogurt, feta cheese, mint, orange zest and orange juice.
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