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North Country Tomato Oatmeal Pancakes

May 3, 2011 by

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.

Ingredients
1-1/2 cups milk
1/4 cup unsalted butter, melted
2 eggs
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

Instructions
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

click to enlarge
$5.95
How many units?
Category Breakfast

If you love breakfast as much as we do, you’ll love our North Country Oatmeal Pancake Mix. Made from all natural ingredients, this delicious and hearty mix has no artificial flavors, preservatives, or additives of any kind. The result? Fluffy, healthy and wholesome pancakes with a distinctive hearty flavor.

All you need to add to create healthy, hearty North Country pancakes is vegetable oil, fresh eggs, milk & melted butter. Two cups of our North Country Oatmeal Pancake Mix makes about 12 6-inch pancakes.



Filed Under: 2011 Recipe Contest, Appetizers, Main Events

Comments

  1. Julia E says:
    May 18, 2011 at 5:28 pm

    This recipe looks intriguing! Do the pancakes turn out fluffy like breakfast pancakes or thinner like a Korean savory pancake, for example?Just wondering if you could use them to wrap things inside.

    Reply

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