• ~Pancake Batter~
  • 2 Cups Flour
  • 2 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Egg
  • 1 1/2 Cup Milk
  • 2 Tbsp Melted Olive Butter
  • ~Filling~
  • 1 Large Green or Red Tomato, Sliced
  • ~Dip~
  • 1/4 Cup Brianna's Buttermilk Ranch Dressing
  • Fat Cat Mexican-Style Habanero to Taste

For the uninitiated, Publix has a magical cooking counter where nice ladies offer samples of food fresh from the grill, griddle, or pan. Adam and I were strolling through our local Publix months ago — and Adam being the fried green tomato fan that he is — we watched a nice lady armed with an aerosol can of ready-made pancake batter make their latest featured recipe, “Green Tomato Griddle Cakes.” Adam and I looked at each other and filed that idea away for later. The green tomato griddle cake idea turned into a great fit when I reviewed Fat Cat Gourmet Sauces.

I made the cakes with a simple homemade pancake batter instead of using an aerosol can of pancake batter. The batter turns out smoother when all the dry ingredients are sifted together and then mixed with all the wet ingredients. The excess batter can be refrigerated for several days to make more mini cakes, or can be used immediately to make a few normal-sized pancakes. This recipe was meant to be for green tomatoes, but my tomato unexpectedly turned red before I could use it in the recipe! The outcome was just as scrumptious with a red tomato as it usually is when I use a green tomato.

The dip was a mix of Brianna’s Homestyle Classic Buttermilk Ranch Dressing and Fat Cat’s Mexican-Style Habanero sauce. The desired heat in the dip should be dependent on personal preference, but I used about three tablespoons of the habanero sauce give or take a few dashes.


1) Sift together dry ingredients and then slowly mix in wet ingredients.

2) Prepare a non-stick pan with non-stick spray over medium heat. Ladle a small amount of batter into the pan with a large spoon, and place a few small tomato slices in the middle of the batter in the pan.

3) When the edges of batter start to bubble, ladle another small amount of batter onto the tomato slices. Then, flip the tomato pancake over and cook until golden brown on both sides.