This Tomato & Spring Onion Savory Pancake transforms simple garden-fresh produce into a satisfying, quick meal. With juicy tomatoes, vibrant spring onions, and a fluffy egg-and-flour batter, these pancakes boast bright colors and balanced flavors. They cook in under 10 minutes and can be customized with cheese or additional vegetables. Perfect for breakfast, lunch, or a light dinner, they pair beautifully with dips, salads, or hearty soups. Whether you’re feeding picky eaters, entertaining guests, or simply need a speedy weeknight solution, this recipe delivers comfort and versatility with minimal ingredients.
Cooking Time
Prep Time: 10 minutes
Cook Time: 8 minutes (4 minutes per side)
Total Time: 18 minutes
Servings: 2–3 pancakes (serves 2 as a main, 3–4 as a snack)
Ingredients
• 3 ripe tomatoes (medium), washed, halved, flesh scooped out and pulp reserved/discarded
• 1 bunch spring onions (about 5–6 stalks), chopped (both green and white parts)
• 2 large eggs, beaten
• ½ tsp salt (adjust to taste)
• 2 Tbsp all-purpose flour
• 2 Tbsp vegetable oil (for frying)
• Sesame seeds, for garnish (optional)
Step-by-Step Cooking Directions
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Prep the Tomatoes: Halve each tomato and scoop out the soft flesh and seeds into a bowl. Discard or reserve for soup. Chop the tomato flesh into small dice (about ½ cm pieces) and transfer to a mixing bowl.
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Chop Spring Onions: Trim and rinse spring onions, then slice both the white and green parts thinly. Add to the bowl with diced tomatoes.
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Whisk the Eggs: Crack the eggs into a separate bowl. Add salt and whisk until frothy.
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Combine Batter: Pour the beaten eggs over the tomato and spring onion mixture. Sprinkle in the flour. Stir gently using a spatula until just combined; avoid overmixing to keep the pancake tender. The batter will be slightly loose but cohesive.
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Heat the Pan: Place a non-stick skillet over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat evenly.
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Cook the Pancake: Pour half the batter into the hot pan, tilting to spread into a 15–18 cm round. Cook for 3–4 minutes until the edges set and the underside is golden brown.
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Flip Carefully: Slide a spatula under the pancake and flip in one smooth motion. Add the remaining tablespoon of oil around the edges if needed. Cook another 3–4 minutes until golden and cooked through.
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Repeat: Remove the first pancake to a plate and repeat with the remaining batter to make the second pancake.
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Garnish & Serve: Slide pancakes onto serving plates. Sprinkle sesame seeds on top if using, and serve immediately while hot.
Nutritional Information
(Per pancake; yields 2 large pancakes)
Calories: 180 kcal
Protein: 8 g
Carbohydrates: 10 g
Fat: 12 g
Fiber: 1.5 g
Sugars: 4 g
Sodium: 380 mg
The Origins and Popularity of the Recipe
Savory pan-fried vegetable pancakes appear in many world cuisines—from Korean pajeon to French œufs à la paysanne. Using eggs as a binder and vegetables as both flavor and bulk originated from peasant cooking traditions where stretching ingredients was essential. Tomato-based batters are less common historically, but modern home cooks have embraced them for their vibrancy and ease. Social media food trends have popularized quick, shareable veggie pancakes as healthier alternatives to fried snacks. Their minimal ingredient lists and adaptability make them a favorite among busy families and meal-prep enthusiasts.
Reasons Why You’ll Love the Recipe
• Speed & Simplicity: Ready in under 20 minutes with just one bowl and a skillet.
• Fresh Flavor: Bright tomato acidity balanced by the mild onion bite.
• Versatility: Serve sweet or savory—top with cheese, herbs, yogurt, or chutney.
• Nutrition Boost: Incorporates vegetables, protein, and healthy fats in every bite.
• Kid-Friendly: Soft texture and familiar egg taste appeal to children and adults alike.
Health Benefits
• Tomatoes: High in vitamin C, potassium, and lycopene, an antioxidant linked to heart health.
• Spring Onions: Provide vitamin K and B6, plus prebiotic fiber for gut health.
• Eggs: Excellent source of complete protein, essential amino acids, and choline for brain function.
• Controlled Oil: Pan-frying with minimal oil keeps calories in check while delivering crisp edges.
Serving Suggestions
• Savory Brunch: Stack pancakes with a dollop of tzatziki and a sprinkle of dill.
• Light Lunch: Pair with a crisp mixed-green salad dressed in lemon vinaigrette.
• Snack Board: Slice into wedges and serve with hummus, baba ganoush, or avocado dip.
• Accompaniment: Offer as a side to grilled fish, chicken skewers, or tofu steaks for balanced meals.
Common Mistakes to Avoid
• Over-Draining Tomatoes: Removing too much moisture dries the batter; scoop but leave a bit of juice.
• Under-Heating the Pan: A too-cool pan leads to soggy pancakes; wait until the oil shimmers.
• Overcrowding: Cooking two pancakes at once in a small pan lowers the temperature and steam-cooks rather than fries.
• Overmixing: Vigorous stirring develops gluten and yields a tough pancake; fold ingredients gently.
Pairing Recommendations
• Wine: A crisp, unoaked Sauvignon Blanc complements tomato’s acidity.
• Beer: A light wheat beer or pilsner refreshes the palate between bites.
• Non-Alcoholic: Sparkling water with a lemon slice or iced green tea adds brightness.
• Condiments: Spicy chili oil, garlic aioli, or a simple herbed yogurt sauce enhance the flavor.
Cooking Tips
• Uniform Slicing: Cut tomatoes and spring onions evenly for consistent cooking.
• Pan Prep: Use a non-stick or well-seasoned cast-iron skillet for easier flipping.
• Flavor Variations: Stir in minced garlic, grated ginger, or chopped herbs (parsley, cilantro) for added complexity.
• Cheese Addition: Add 1 tablespoon grated Parmesan or cheddar to the batter for extra umami.
Similar Recipes to Try
• Korean Pajeon: Green onion pancakes made with rice flour.
• Zucchini Fritters: Grated zucchini bound with egg and flour, pan-fried until crisp.
• Chickpea Socca: A gluten-free pancake from chickpea flour, olive oil, and water.
Variations to Try
• Bell Pepper Medley: Replace or supplement tomatoes with red, yellow, or orange bell peppers.
• Spinach & Feta: Stir in chopped spinach leaves and crumbled feta for a Mediterranean twist.
• Spicy Jalapeño: Add diced jalapeño or a pinch of cayenne pepper to the batter for heat.
• Gluten-Free: Use chickpea flour or a gluten-free all-purpose blend instead of wheat flour.
Ingredient Spotlight
Tomatoes
Tomatoes are nutrient-dense and versatile, providing vitamin C, potassium, and lycopene. Their natural juices help bind this pancake batter, eliminating the need to discard moisture. Look for firm, ripe tomatoes with bright, unblemished skin for best texture and taste.
Conclusion
The Tomato & Spring Onion Savory Pancake is proof that minimal ingredients can yield maximum flavor. With a quick pan-fry and a one-bowl batter, you’ll enjoy tender, flavorful pancakes loaded with garden-fresh produce and protein-packed eggs. Whether you stick to the classic version or explore endless variations, this recipe delivers fast, nutritious, and delicious results for any meal or snack.
FAQ Section
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Can I make the batter ahead of time?
Store the mixed batter in the refrigerator for up to 2 hours. Stir gently before cooking. -
Why shouldn’t I squeeze out the tomato moisture?
Tomato juices keep the pancake tender and add natural binding; removing them dries the batter. -
What pan works best?
A non-stick or well-seasoned cast-iron skillet ensures easy flipping and even browning. -
Can I freeze leftover pancakes?
Layer cooled pancakes between parchment paper in a freezer bag for up to 1 month. Reheat in a toaster oven or skillet. -
How do I prevent the pancake from sticking?
Ensure the pan and oil are fully heated before adding the batter, and use sufficient oil to coat the surface. -
Can I use other vegetables?
Yes—grated zucchini, shredded carrots, or chopped spinach all work beautifully. -
What cheese can I add?
Grated Parmesan, cheddar, or crumbled goat cheese folded into the batter adds richness. -
Why did my pancake collapse?
Flipping too early or overmixing can cause collapse; wait until edges are set and cook gently. -
Is this recipe gluten-free adaptable?
Substitute chickpea flour or a certified gluten-free blend for the all-purpose flour. -
How can I add more protein?
Serve with a side of Greek yogurt, cottage cheese, or top with smoked salmon for extra protein.