Egg-clectic Circles
Crispy Tomato, Onion & Egg Flatbread Pancakes
40 minutes
Serves 4
DinnerDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by savory street snacks from several continents, this recipe transforms eggs, tomatoes, and onions into crispy, craveable pancakes. We’ll use flour as our binder and let pantry spices do the heavy lifting for flavor.
Ingredients
Yield
4
Instructions
- 01Crack the eggs into a large bowl and beat until well combined.
- 02Add the drained diced tomatoes and finely diced onion to the eggs. Stir to mix evenly.
- 03In a separate bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, paprika, garlic powder, cumin, and sugar.
- 04Add the dry ingredients to the egg-tomato-onion mixture. Pour in the water and 1/3 cup cooking oil. Stir until you get a thick but pourable batter.
- 05Let the batter rest for 5-10 minutes while you preheat your skillet.
- 06Heat a nonstick or cast-iron skillet over medium heat. Add enough oil to coat the surface generously.
- 07Once the oil is shimmering, drop 1/3 cup portions of batter onto the skillet, flattening slightly with the back of a spoon to form circles about 4 inches wide.
- 08Cook for 3-4 minutes until the edges look set and the bottom is deeply golden. Flip carefully and cook another 2-3 minutes until both sides are crisp and golden brown.
- 09Transfer cooked pancakes to a paper towel-lined plate. Repeat with the remaining batter, adding more oil as needed.
- 10Serve immediately while hot and crispy, with an extra sprinkle of salt if desired.
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