One type of pancake I never thought existed is the tomato pancake. It sounds delicious!
The recipe on foodreference.com works best using yellow brandy-wine or regina tomatoes and can still be served with maple syrup, although another option is chutney.
• 2 cups chopped drained tomatoes
• 2 eggs, beaten
• 1 to 1½ cups milk
• 2 teaspoons dried oregano
• 2 cups all-purpose flour
• 4 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1-2 tablespoons light olive or vegetable oil, or butter
Preheat the oven to 250°F.
Stir together the tomatoes, eggs, 1 cup of the milk, and the oregano.
Mix the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center and stir in the tomato mixture to make a thick batter. If the batter is too thick, add some or all of the remaining milk to achieve a thick, smooth batter that pours slowly from a spoon or pitcher.
Grease a griddle with oil and set it over high heat. When the oil is hot, lower the heat to medium and spoon on portions of batter to form pancakes about 4 inches in diameter. Flip the pancakes when the edges are dry (the centers will still be wet), after 3 to 4 minutes. Cook the other side for 3 minutes, until both sides are golden. Keep the first pancakes warm in the oven while you continue making pancakes until all the batter is used. Serve immediately.