I saw a bunch of tomatoes in the fridge, so I searched online for a tomato pancake recipe. Yep, you heard right, a tomato pancake recipe. I know it sounds weird, but it’s actually quite tasty. You get a little salty & a little sweet, so it’s the best of both worlds. No lie. This can be made totally gluten-free for those with allergies.
Sweet Corn & Tomato Pancake – adapted from The Pancake Princess
¾ cup milk + 1 tablespoon distilled white vinegar
6 tablespoons sweet potato starch
6 tablespoons cornmeal (I had corn bread mix, which contains flour so don’t use this if you want gluten-free. Cornmeal should be fine.)
6 tablespoons oatmeal
½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons melted coconut oil
1 tablespoon honey
1 can corn kernels, drained
1 medium tomato, sliced thinly width-wise
Combine the milk & vinegar in a cup & set aside. You are essentially making your own buttermilk.
In a medium bowl, mix the sweet potato starch, cornmeal, oatmeal, baking powder & baking soda together.
Mix the oil & honey into the milk mixture. Pour the milk mixture into dry ingredients. Mix until combined, leaving some lumps. Fold in the corn.
Let the batter sit for 5-10 minutes, undisturbed, until it thickens.
Heat frying pan over medium heat. Once it is hot, grease pan with coconut oil. Drop 2 heaping tablespoon full of batter into the pan. I have a small pan, so making 2 at a time was ideal. Don’t overcrowd your pan.
Cook for 2 minutes until the edges start to Brown. Press a slice of tomato into the pancake & press down into the batter.
Pick up your pancake with a spatula, add more oil to the pan & then flip the pancake into the newly greased surface of the pan. Cook for another 2 minutes, or until cooked through.
Serve with a sprinkle of sugar. For a few of the pancakes, I cut a slice of Muenster Cheese diagonally into 4 pieces & let it melt on top of the tomato. The cheese makes it more savory, which I love.