Sunday, May 24, 2015

Tomato Pancakes with Herbs and Goat Yogurt

I was raised in the culinary tradition where pancakes were always served sweet. In my quest to get to know other cuisines I have discovered that very often they are savory and can be made almost from any vegetable.

My latest discoveries were pancakes made from corn and today's recipe--tomato pancakes. In a book about Greek cuisine I found out that fresh tomato pancakes are served in Santorini. I could only imagine how wonderful they can taste made from sweet ripe tomatoes and served on a hot evening with a glass of wine.

The original Greek recipe is very simple and plain, easy to make. It includes tomatoes, some flour, and parsley. To make them a little more aromatic, I added some basil and Greek oregano, for that extra flavor of Greek islands. I also served them with a dollop of goat cheese yogurt, which goes well with tomatoes, and is lighter than goat cheese. Because the season for tasty tomatoes is about to start, today I propose to you my tomato pancakes.

Tomato Pancakes with Herbs

(Makes 16-18 pancakes)

Ingredients: 2 lb Roma tomatoes, 4 spring onions, finely chopped, 1 tbsp Italian parsley, chopped, 1 tbsp Greek oregano, chopped, 1 tbsp basil (Greek, if available), chopped, 1 and 1/4 cup all purpose flour, 1/2 tsp baking powder, salt and pepper to taste 1/2 cup goat yogurt or Greek yogurt to serve, olive oil for frying.

1. Place a grater in a large bowl. Cut off tomato tops and grate tomatoes on a large holes grater until you get to the very end and just skin is left.
2. Add chopped spring onions and herbs. Season with salt and pepper.

3. Add a cup of flour and baking powder and make a thick creamy batter. If tomatoes are very juicy add extra flour.
4. On a large heavy duty frying pan heat 2 tbsp of olive oil until very hot and pour a full tablespoon of batter for each pancake. Fry on each side until pancakes become gold.

5. Place the pancakes on a plate with paper towel to remove extra oil Repeat with the rest of batter, adding oil to the pan as needed.
6. Serve pancakes warm with goat yogurt on top.

No comments: