Tomato- Basil Pancakes

Adapted from: http://www.recipe.com/tomato-pancakes/

No need to spend more $$ at Ihop, when you can spend less and enjoy theses savory pancakes.

Serves:12

1 3/4 c. milk * (non dairy milk)
2 eggs, beaten slightly
2 c. tomatoes, seeded and finely chopped
1 c. sweet bell pepper, chopped finely
1 c. fresh basil, chopped finely
3/4- 1 1/2 c. shredded sharp cheddar


Pancake

2 1/4 c. flour
3 Tbsp. Sugar
3 tsp. Baking powder
3/4 tsp. Baking soda
3/4 tsp. Salt
1 7/8- 2 1/4 c. milk
3 eggs
3 Tbsp. Vegetable oil
1 1/2 tsp. Vanilla extract


Directions:

1. In a large mixing bowl combine water and eggs; add Pancake Mix. Stir just until combined but still slightly lumpy. Stir in tomatoes and sweet pepper, basil. Let set aside for a least 5 minutes.

2. Heat a lightly greased griddle pan or heavy non stick skillet pan over medium heat. For each individual pancake, pour about 1/4 cup batter onto the hot pan.

3. Cook over medium heat until pancakes turn golden brown, turning to cook second sides when pancake surfaces are bubbly and the edges are slightly dry (for about 1 to 2 minutes on each side). transfer pancakes to an ovenproof platter; sprinkle with cheese. Placing pancake into a 300 degree oven for 2 to 3 minutes or until the cheese begins to melt.

Pancake Directions:

Sift together first three ingredients (to prevent lumps). In a separate bowl, mix egg and milk, then add it to flour mix, stirring until just smooth. Then stir in margarine. Grease a griddle or nonstick pan with a little vegetable oil. Heat pan on medium for about ten minutes. Pour batter to form pancakes. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it's brown, about two minutes.