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.