Mini Cornmeal Cakes with Heirloom Tomato Relish
Serve these mini cornmeal cakes with heirloom tomato relish as an appetizer or a main meal, and you will feel like you're eating a little bit of summer in every bite.
Yield: 32 pancakes
For the relish
  • 2 lb small heirloom tomatoes, seeded and finely chopped
  • ½ cup chopped fresh basil
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
For the pancakes
  • 7 oz all purpose flour
  • ½ cup yellow cornmeal
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup buttermilk
  • 4 large eggs
  • cooking spray
  1. To make the relish, combine the tomatoes, basil, olive oil, salt, and black pepper in a large bowl. Set aside while you prepare the pancakes.
  2. For the pancakes, in a large bowl whisk together the flour, cornmeal, salt, and black pepper.
  3. In a smaller bowl, whisk together the buttermilk and eggs. Stir into the dry ingredients until just combined.
  4. Heat a large skillet over medium-high heat and coat with a layer of cooking spray or vegetable oil. Drop the batter onto the skillet by the tablespoon and then cook until bubbles start to form on their surface. Flip and cook for another minute or so, until cooked through. Repeat with remaining batter.
  5. Top each pancake with tomato relish and serve.
Adapted from Cooking Light
Nutrition Information
Serving size: 2 pancakes as an appetizer, or 6 as a main meal
Recipe by Joanne Eats Well With Others at