Fluffy, savory pancakes that are very flavorful and adaptable with various ingredients to complement any meal. Ideally, these are great for breakfast or brunch drizzled with North Country Pecans in Adirondack Honey; equally at home with a glass of wine, crumbled cheese and dried dates on the side for lunch; or a small steak with a compound butter and steamed asparagus, adding herbs or a little extra spice to the pancake batter for a very filling dinner. This recipe makes good use of the extra fresh tomatoes and peppers (and any herbs you choose to add) we all find from our own backyard! Enjoy.
* Vegetables are fine-diced and will be crisp-tender which offers a nice texture to this dish, so allow the pancakes to cook at a medium heat with a few extra seconds to allow the veggies a chance to meld with the batter and still give you that crispy crust we all love with pancakes.
1-1/2 cups milk
1/4 cup unsalted butter, melted
3 cups North Country Oatmeal Pancake Mix
2 cups finely diced tomatoes (skinned, seeded – see Note)
1 green pepper, cored, seeded, finely diced (I enjoy 1/2 jalapeno, seeded with 1/2 Italian green pepper)
1 tbsp dried basil (optional)
3/4 cup parmesan (or Monterey Jack, cheddar, or other semi-dry cheese), shredded
In large mixing bowl, combine milk, butter and eggs; add oatmeal pancake mix. Stir just until combined but still slightly lumpy. Stir in vegetables. Let stand 5 minutes.
Heat lightly greased griddle over medium heat until a few drops of water “dance” across the surface. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook over MEDIUM heat until pancake surface slightly bubble and edges become slightly dry (about 2 to 2-1/2 minutes per side). Transfer completed pancakes to parchment lined ovenproof platter. When platter is full, sprinkle pancakes with parmesan, warm in 300 degree oven for 2-3 minutes or until cheese begins to melt.
Serve generously drizzled with North Country Pecans in Adirondack Honey; sour cream and chunky natural applesauce are also very good accompaniments.
Note: To skin & seed tomatoes – in small saucepan with boiling water, lower tomatoes in, remove tomatoes within 60 seconds, and run under cold water. Core the tomato, and with the tip of the knife, the skin will easily lift and come off. Cut the tomato in half or quarters, and scrape out the seeds or use a spoon to remove seeds. They’re now ready to be sliced & diced.
Submitted by: Alida N. / Pittsburg, CA