Crimson Canvas Cakes
Savory Tomato, Onion, and Egg Pancakes with a Crispy Griddled Finish
40 minutes
Serves 4
DinnerMediterraneanDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the fusion of diner comfort and Mediterranean flavors, these pancakes turn humble staples into a dinner-worthy crispy treat. You'll learn how tomatoes can transform a classic batter and why onions need a head start before joining the griddle party.
Ingredients
Yield
4
Instructions
- 01In a medium skillet over medium heat, add 1 tablespoon oil and the chopped onion. Sauté until soft and translucent, about 5 minutes. Set aside to cool slightly.
- 02In a large bowl, whisk together the flour, baking powder, baking soda, sugar, paprika, oregano, garlic powder, and black pepper.
- 03In a separate bowl, beat the eggs. Stir in the water and white vinegar.
- 04Add the drained, crushed tomatoes and sautéed onions to the egg mixture. Mix gently.
- 05Pour the wet mixture into the dry ingredients and fold until just combined. The batter will be thick and chunky.
- 06Heat a large nonstick skillet or griddle over medium heat. Brush with a thin layer of oil.
- 07Scoop 1/3 cup batter per pancake onto the hot surface, spacing them a few inches apart. Flatten gently with a spatula. Cook until the edges look set and the bottoms are golden brown, about 3 to 4 minutes.
- 08Flip and cook the other side until golden and cooked through, another 3 minutes. Transfer to a wire rack or paper towel–lined plate while you finish the batch.
- 09Taste a small piece and season the finished pancakes with salt and more black pepper as needed while hot.
- 10Serve warm, stacked high. These play well with a simple vinegar drizzle or extra black pepper for an added punch.
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