Honey-Harissa Roasted Tomatoes over Chive Pancakes
Honey-Harissa Roasted Tomatoes over Chive Pancakes is a savory pancake recipe with a hearty topping that is utterly delicious. This breakfast recipe can easily be made vegan and gluten-free.
Honey-Harissa Roasted Tomatoes topped over Chive Pancakes with a dollop of rich Labneh…
With a title as long as that, you know it’s jam packed with all sorts of deliciousness!
I haven’t ventured off into the land of savory pancakes too often (big sweet tooth over here), BUT I love a good food challenge - it’s top chef over here in my kitchen most days, me vs me ;)
I wanted to create a savory pancake that is over the top in flavor, but one that uses few ingredients. The key is in choosing ingredients that already pack a punch (hello spicy harissa and sweet honey), and ones that can cook down, reveling more flavor over time.
And that is where the delicious Sunset Wild Wonder Tomatoes come into play. Roasting the tomatoes with the harissa and honey, coaxes and infuses the tomatoes with a flavor combination that is so deliciously complex.
This pancake is in a whole other league of its own.
It’s not just spicy or sweet, its both…
And its tangy from the creamy labneh smeared in-between each layer…
This pancake is just like a great first date…it leaves you wanting more, and more, and more.
One bite is truly not enough ;)
Enjoy!
xx Marie
A Big Thank You To SUNSET ® For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Wonderful Your Veggies Are All Year Long!
Honey-Harissa Roasted Tomatoes over Chive Pancakes
Makes 4 Pancakes
Savory Pancakes Batter
1 large egg
1 cup almond milk
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup chives, chopped
Pinch of sea salt
Honey-Harissa Roasted Tomatoes
3 cups Sunset Wonder Tomatoes
1/2 Sunset Wild Wonder Pepper, roughly chopped
2 tbsp olive oil
1 tbsp honey
1 tbsp harissa
Pinch of salt
Toppings:
1/4 cup labneh, per pancake stack
Extra chopped chives
Preheat the oven to 400F. Add all the Honey-Harissa Roasted Tomatoes ingredients into a baking pan, mix well, and roast for 25 minutes, or until the skin of the tomatoes have blistered. Remove from the oven and cool while you cook off the pancakes.
To make the pancakes, mix all the ingredients into a mixing bowl. On medium heat, warm a sauté pan with olive oil and pour the pancake batter in. Cook the pancakes on one side until small bubbles appear around the edges. Flip the pancakes and cook for a few more seconds. Repeat until there is no more pancake batter.
To serve, stack the pancakes with a spoonful of labneh in-between each layer. Then top the pancakes off with extra labneh, extra chives and the tomatoes. Enjoy!
