While I’m more often stuffing my buttermilk babes with blueberries or chocolate chunks, I was inspired by my family to try this savory take. Years ago, when I was searching for tried-and-true family recipes, my Grandma Jeanne shared a recipe for tomato jam with me. I probably wrinkled my nose at first, but she explained that sweet, ripe summer tomatoes make a delicious jam. Her mother always made it with sugar and some warm spices, and she often used it to top their pancakes. I love the sweetness of the jam myself, but I especially love it paired with saltier elements. This pancake includes salty Parmesan and one of tomatoes’ best accent flavors—garlic, in this case, roasted garlic—and it’s the perfect vessel for my inherited jam. The recipe makes more than you’ll need for one batch of pancakes, but it keeps in the fridge for up to one month, or in the freezer for up to six months. To make a lovely meal, serve these pancakes with fried or poached eggs. —Erin Jeanne McDowell, from her new cookbook, Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between.
For more from McDowell, see her recipe for Hominy and Greens Pie.