Tomato Pancakes

Ingredients

  • 1 can (14-1/2 oz) whole tomatoes, undrained
  • 2 eggs
  • 2 tablespoons canola oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • Butter and maple syrup, optional
  • Directions

    In a blender, combine the tomatoes, eggs and oil; cover and process until the tomatoes are finely chopped. In a small bowl, combine the flour, baking soda and salt. Stir in the tomato mixture just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with butter and syrup if desired.

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