As a kid, some family friend showed me how she scatters a tiny pinch of sugar over tomato slices before she eats them. I thought it was the weirdest thing, but tried it when I got home. And of course it was delicious, because what wouldn’t be delicious with sugar sprinkled on top? (Bacon: delicious. Sauerkraut? Apparently good. Bagels? I rest my case.)
I haven’t sugar-sprinkled tomatoes in years, but when I saw the vibrant, taut-skinned, vine-ripened tomatoes nearly bursting out of their tender, deep red skins, I wanted nothing more than to bite into a whole one right then and there. Raw. Maybe covered in a thin layer of quickly-moistening, glistening sugar. I bit the bullet of a price tag and paid the exorbitant amount to call them mine.
And promptly got home and ate half of one fresh and raw, juices dripping down my face like a peach. Then I fried the other half. On top of pancakes.
Sacrilege! But then sugar was sprinkled on top and friend? Let me tell you: these are magnificent summer pancakes. You can spare half of a lusciously fresh tomato to make these because this corn and tomato combination is a little mind-blowing. Maybe because you might suspect the combination would suggest otherwise. But these are based off of a masterful cornbread waffle recipe, so you can expect success.
They’re dense, moist yet a little crumbly, and jam-packed with gritty corn flavor. The corn pancakes, which would be exciting enough with little pops of corn kernels in every bite, take on a new personality with a slice of ripe tomato encased in fried golden batter. They’re like the summer version of these upside-down apple pancakes. Or a vegan and gluten-free version of these cornbread pancakes. These can hardly be called sweet, which leaves much freedom for sugar-sprinkling on top.
You know you want to.
Sweet Corn & Tomato Pancakes
Ingredients
- ¾ cup almond milk + 1 tablespoon apple cider vinegar can sub distilled white vinegar
- 6 tablespoons masa harina
- 6 tablespoons cornmeal
- 6 tablespoons oat flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons vegetable oil or any other fat
- 1 tablespoon honey
- ½ cup fresh corn kernels
- 1 medium tomato sliced thinly width-wise
Instructions
- Combine the milk and vinegar and let sit while you combine the dry ingredients. In a medium bowl, combine the flours, salt, baking powder and baking soda. Whisk the oil and honey into the milk mixture and then pour the wet mixture into dry. Stir until just combined—lumps are good. Fold in the corn. Let sit for 10 minutes, undisturbed, until mixture is thickened and sludgy.
- Heat a skillet over medium heat. Once it’s too hot to touch, lightly grease the pan with a spritz of oil and drop quarter cups of batter into the pan (don’t overcrowd the pan). Let cook about two minutes. Once the top of the pancakes begin to look dry, press a slice of tomato into the pancake, pressing down so that batter squishes up around/through the tomato. Carefully flip (making sure the surface you flip the pancake on is well-greased) and cook for another two minutes, or until cooked through.
- Serve with a sprinkle of sugar, honey. Cheese? Maybe people do that.
catching up on all of your blog posts has made me realize how many things I’ve been missing out on and how many recipes and ideas I want to try out…like these savoury pancakes yumm get in meeee
🙂 They’re not exactly savory (sugar on top!) but yes, this is def LESS of a sugar bomb than usual. Thank god.
Oh Erika…yum, yum, yum, yum, yum! Like Uru, I haven’t really eaten much in the area of savoury pancakes (I may have tried a potato one before?), but these pancakes look amazing. Sweet corn and tomato? Can’t go wrong there!
Savory and sweet! You have a perfect little combo. I think at the end of summer when corn and tomatoes are at their peak this will be one fantastic breakfast for supper meal ever. I missed you and sorry I have not been by in awhile, my health has not been good so just been taking it easy and trying to get back around to see everyone.
these look awesome, lady!
Oh my word, Erika…
These look & sound so delicious! And your pictures are beautiful!
OH MY GOD THESE LOOK SO FREAKING AMAZING I CAN’T EVEN STAND IT
I love corn + honey and I never thought cheese and tomatoes but, yes, I can totally see it working! This is such an awesome idea!
Haha thanks Alex!! You are the best 🙂
This is so incredibly unique, Erika – I’ve never seen anything like it! Trust you to take what’s already delicious, glorious, sweet-corn-studded like these corn pancakes and elevate it to the next level. I drool every time I come here, dammit!
Thanks lady 🙂 You’re too sweet, as always!
Wow, these look insane!! Now I have to make them ASAP
Yay! I hope you do 🙂
These pancakes look so delicious and pretty! I want! I want! Great recipe!
This is like way too brilliant. LOVE the idea-I want!
Thanks Kayle–I’m actually surprised you’re a fan of this recipe, but I’ll definitely take it! 🙂
Many eat corn handpies sprinkled with sugar here, something I never understood. But then I never tried them either. These are phenomenal pancakes Erika! I´m so trying them soon. LOVE the flavors.
Whoaa. I just googled corn handpies and they look DELICIOUS. I need to make some soon–thanks for turning me onto them!! And thanks so much lady 🙂
I am not usually into savoury pancakes but only the pancake princess could convert me my friend 😀
These look brilliant!
Cheers
CCU
Aww thanks CCU 🙂 Don’t worry, they’re not actually savory! Sugar on top is the trick 😉
That’s such a great recipe you found! I checked out the link and her doing them as waffles looks delicious!! Your pancakes sound great, but I’d leave off the tomato. I love corn but can only handle tomato in very small portions. That’s one food I’ve never been able to like yet. I love tomato sauce, just not large chunks 🙁 I’ve never had savory pancakes before, but I’m sure I’d love these! I’ve never used masa harina before either, I need to try that. They look gorgeous!
Haha yes, cornbread in any form is totally my friend. These aren’t really savory pancakes–there’s honey in the pancake batter and if you add sweetener on top, they definitely verge on the sweet side! I love how you can bring out the sweetness of tomatoes with just a little bit of extra sweet.
And yes–I had a giant bag of masa harina from my sister that I only ever used for making tortillas, but Ashley from Edible Perspective has opened my eyes to all the baking potential it has. So great for gluten-free baking!
Savory pancakes are always a nice change of pace. Plus, the fresh tomato slices sound great!
They’re actually kind of a sweet pancake, especially with the sugar 🙂 But thanks!