Savory Pancakes with Spicy Tomato Jam

Fluffy savory pancakes infused with herbs and cheese, served with a sweet and spicy homemade tomato jam. Perfect for brunch or a unique dinner idea!

Here's a delicious visual of Savory Pancakes with Spicy Tomato Jam to inspire your next meal! 🥞🍅/This image was created with the assistance of DALL·E

Take your pancake game to the next level with Savory Pancakes with Spicy Tomato Jam.

These fluffy pancakes are made with a touch of herbs and cheese, providing a savory twist to the classic breakfast staple. Paired with a sweet and spicy tomato jam, this dish is perfect for brunch or a light dinner, offering a delicious balance of flavors.

How to Make Savory Pancakes with Spicy Tomato Jam

Ingredients

For the Savory Pancakes:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated cheese (cheddar, feta, or Parmesan)
2 tablespoons fresh herbs (chives, parsley, or thyme), chopped
1 large egg
1 cup buttermilk (or milk with a tablespoon of vinegar)
2 tablespoons melted butter or olive oil

For the Spicy Tomato Jam:

1 lb ripe tomatoes, chopped
1/4 cup sugar
2 tablespoons apple cider vinegar
1 clove garlic, minced
1/2 teaspoon chili flakes (or to taste)
1/2 teaspoon ground cumin
Salt and pepper to taste

Instructions

1. Prepare the Tomato Jam:

In a saucepan over medium heat, combine the chopped tomatoes, sugar, apple cider vinegar, minced garlic, chili flakes, cumin, salt, and pepper.

Cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 30-40 minutes. Adjust seasoning as needed. Let it cool while preparing the pancakes.

2. Make the Pancake Batter:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.

In a separate bowl, beat the egg, then whisk in the buttermilk and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated cheese and fresh herbs.

3. Cook the Pancakes:

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of the pancake batter onto the skillet for each pancake.