Greek Tomato Pancakes Recipes

Steps:

• Halve tomatoes and grate on the largest holes of a grater into a colander. Chop the spring onions.
• Mix the grated tomatoes and the chopped spring onions.
• Beat the egg and whisk in the egg. Beat in the flour, season, mix well to make a thick smooth batter.
• Heat a non-stick frying pan and fry spoonfuls of the batter mix, cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to a plate.

Steps:

• Mix flour, tomato juice, milk, sugar, oregano, basil, and black pepper together in a bowl until batter is smooth. Combine ham and Gouda cheese together in a separate bowl.
• Heat a lightly oiled griddle over medium-high heat. Drop batter, 1 ladle per pancake, onto the griddle and cook until bottom is browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes.
• Transfer pancake to a serving plate. Sprinkle ham-cheese mixture over pancake. Roll pancake around the filling. Repeat cooking with remaining batter and filling.

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Place the chopped tomatoes on paper towels, pressing gently to remove as much excess liquid as possible, then place the tomatoes in a bowl. Shear off the corn kernels with a sharp knife (you should have about 1 cup) and stir into the tomatoes.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, salt, pepper and baking soda together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients and stir until they are just combined (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Meanwhile, make the dressing: Put the mayonnaise, sour cream, 1/4 cup parsley, 1/4 cup chives, lemon juice, 1 tablespoon basil, anchovy paste, salt and pepper into the bowl of food processor and pulse, scraping the sides with a rubber spatula as needed, until the herbs are chopped and the dressing is thoroughly combined. Pour into a serving bowl and set aside.
• Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make another pancake. Sprinkle 2 tablespoons of the corn and tomato mixture over each pancake, then sprinkle each with about 1/4 teaspoon cornmeal. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 1 minute 30 seconds. Flip the pancakes with a spatula and cook until the vegetables begin to brown in spots and the batter is cooked through on the second side, about 1 minute 30 seconds more.
• Transfer the pancakes, vegetable side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, corn and tomato mixture and cornmeal to make more pancakes.
• When ready to serve, place 3 pancakes on each plate. Drizzle with the Green Goddess Dressing and top each serving with some of the whole herbs and chive batons.

Steps:

• Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
• Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
• Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

Steps:

• In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Steps:

• 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.