Bacon (Let Us Add Tomato) Pancakes
Top Tomato 2010 finalist
- Course: Breakfast
- Features: Fast
Summary:
Toni Smiley says she is always looking for new ways to use tomatoes. She got the idea to add them to pancakes a few summers ago while at the beach, as she watched her host making blueberry pancakes. He told her never to stir the blueberries into the bowl of batter, lest they discolor it and sink to the bottom, but to place the berries in the rounds of batter right after they're poured.
So she sprinkled tomatoes on one of the pancakes instead and then added bacon to the mix.
Makes twenty-four 3-inch pancakes
Ingredients:
- 12 slices uncooked bacon, cut into small dice
- 2 to 4 medium tomatoes
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 large eggs
- 2 cups regular or low-fat milk
- 1/2 cup regular or low-fat mayonnaise (do not use nonfat)
Directions:
Line a plate with a few layers of paper towels.
Heat the diced bacon in a large skillet over medium heat; cook until crisp, then transfer it to drain on the paper-towel-lined plate. The yield should be about 1 cup.
Meanwhile, bring a large saucepan of water to a boil over high heat. Use a sharp knife to score a shallow "X" in the bottom of each tomato. Add the tomatoes and cook for 1 to 2 minutes, then transfer them to a plate. Run under cool water and discard the loosened skins. Cut the tomatoes in half horizontally; squeeze out the seeds and juice (saving them for another use,if desired). Cut the remaining tomato flesh into small dice. The yield should be about 1 cup.
Sift together the flour, baking powder, sugar and salt in a mixing bowl.
Whisk together the eggs, milk and mayonnaise in a large liquid measuring cup. Blend it into the flour mixture, but do not try to get all the lumps out.
Spray a pancake griddle, electric skillet or large nonstick skillet with nonstick cooking oil spray. Heat over medium to medium-high heat.
Pour several 3-inch-wide pancakes, then top each one with some of the diced tomato and cooked bacon. Cook for a few minutes, until the tops are bubbly, then flip the pancakes over. Cook on the second side until lightly browned.
Serve immediately, along with mayonnaise, honey or your syrup of choice.
Recipe Source:
From Toni Smiley of Washington.
E-mail the Food Section with recipe questions.
