Tomato Pancakes

Stir fresh tomatoes and sweet pepper into the batter for this oatmeal pancake recipe. Sprinkle the cakes with cheddar cheese to serve with eggs for breakfast or with steak or chicken for dinner.

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2.5 by 2 people

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  • Makes: 12 pancakes
  • Prep: 10 mins
  • Bake: 2 mins 300°
  • Cook: 2 mins

Tomato Pancakes

Reviews (0)

2.5 by 2 people

Rate This!

Directions

  1. In a large mixing bowl combine water and eggs; add Oatmeal Pancake Mix. Stir just until combined but still slightly lumpy. Stir in tomatoes and sweet pepper. Let stand for 5 minutes.
  2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle.
  3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). If desired, transfer pancakes to an ovenproof platter; sprinkle with cheese. Place in a 300 degree F oven for 2 to 3 minutes or until cheese begins to melt. Makes 12 pancakes.

Oatmeal Pancake Base

Directions

  1. In a large mixing bowl combine the flour, rolled oats, dry milk powder, baking powder, and salt. Stir until well combined. Use a pastry blender to cut shortening into flour mixture until mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks.
  2. To use, spoon lightly into a measuring cup and level off with a straight-edged spatula. Makes 12 cups.

From the Test Kitchen

For a special pancake mix, add 5 teaspoons of ground cinnamon to the dry mixture.

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Nutrition Facts (Tomato Pancakes)

  • Per serving:
  • 189 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 36 mg chol. ,
  • 241 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 5 g pro.
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