Nutritious Tomato Pancakes
A Delicious Pancake Enhanced by Cooked Tomatoes
Tomatoes are known for their lycopene, a powerful antioxidant that combats free radicals and may offer anti-cancer benefits. Cooking tomatoes increases their absorbability, making these tomato pancakes a fantastic way to enjoy their rich nutrients. This recipe is perfect for a healthy snack for kids or a satisfying meal for the whole family.
Main Ingredients
- 1 ripe medium tomato
- 2 fresh eggs
- 1 Korean chili pepper (or red bell pepper for less heat)
- 2 tablespoons pancake mix
- Pinch of salt
Cooking Instructions
Step 1
Begin by washing the tomato thoroughly and removing the stem. Slice it into about 1cm thick rounds. Then, using a spoon or a small scoop, gently remove the seeds and the watery inner pulp from each slice. This step helps prevent the pancakes from becoming too watery when cooked.
Step 2
Finely chop the removed tomato pulp and the Korean chili pepper. If you prefer a spicier kick, use the chili pepper; for a milder taste and better color, a red bell pepper works well, especially if serving to children. Place the chopped ingredients in a separate bowl.
Step 3
In a larger bowl, combine the chopped tomato pulp and chili pepper. Crack in the 2 fresh eggs. Add 2 tablespoons of pancake mix and a pinch of salt for seasoning. Mix everything thoroughly with chopsticks or a whisk until you have a well-combined batter. Adjust the consistency if needed; it shouldn’t be too runny.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Place the tomato slices into the heated pan. Spoon the prepared batter into the center of each tomato slice, filling the cavity. Once the edges of the tomato begin to turn golden and the batter starts to set, carefully flip the pancake using a spatula. Cook until both sides are golden brown and nicely cooked through. The tomato will soften and release its natural sweetness.
Step 5
If you have leftover batter that doesn’t fit into the tomato slices, use a spoon to drop small portions of the batter onto the pan, creating mini-pancakes. Cook these alongside the tomato pancakes until they are also golden brown. Arrange these smaller pancakes on the serving plate with the main tomato pancakes for a visually appealing presentation.
Step 6
Finish by sprinkling sesame seeds over the pancakes for an added nutty aroma and texture. Serve immediately while warm for the best experience – enjoy the tender tomato, the slightly crisp pancake exterior, and the savory egg batter. Cooking tomatoes enhances their digestibility and nutrient absorption compared to eating them raw. These tomato pancakes are a delightful and healthy treat everyone will love!
