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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

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Mini Cornmeal Cakes with Heirloom Tomato Relish

mini-cornmeal-cakes-heirloom-tomato-relish-ck-x-2Photo credit:

Ahhh summer produce.

Fresh herbs, heirloom tomatoes, corn on the cob – it really doesn’t get much better than that!

This recipe is the epitome of a simple summer dish. Perfect as an appetizer for a picnic or get-together, or even as a light snack mid-day – this recipe encompasses the full flavors of this season’s best produce.


Don’t those tomatoes just look so happy?

I love going to the farmer’s market in the summertime – I feel like there are always new and interesting things to explore. My weakness is definitely heirloom tomatoes though. Pair them with some herbs, salt, pepper, fresh cheese, and some homemade crackers or crusty whole grain bread, and I’m a happy camper for a while.

In this recipe, heirloom tomatoes become the “syrup” for these savory “pancakes.”

Fresh basil, garlic, corn, extra virgin olive oil, and crème fraîche round out these yummy bites.

chopped tomatoes-2

Normally, appetizers are an easy way to blow a ton of calories on something not-so-healthy, but these little cakes are healthy and delicious! One topped pancake has only 35 calories, but tastes rich and decadent 🙂

I came across this recipe thanks to my friends at CookingLight, and made it as-is. No modifications needed for the slightly sweet cornmeal cakes and perfectly acidic tomato relish that awaits you.

Happy summer cooking everyone!

tomato relish

Mini Cornmeal Cakes with Heirloom Tomato Relish

Total Time: 25 minutes

Yield: 8 servings, 16 pancakes total

Serving Size: 2 topped pancakes

Calories per serving: 69

Fat per serving: 2.5g

Nutritional Info Per Serving (2 topped pancakes): 69 Calories, 2.5g Fat, 9.2g Carbs, 201mg Sodium, 1g Fiber, 2.5g Protein


  • 2 small heirloom tomatoes, seeded and finely chopped (about 1 pound)
  • 1/4 cup chopped fresh basil
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1.75 ounces all-purpose flour (about 1/3 cup)
  • 2 tablespoons yellow cornmeal
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 1/2 tablespoons whole buttermilk
  • 1 large egg, separated
  • Cooking spray
  • 4 teaspoons crème fraîche or reduced-fat sour cream


  1. Combine first 6 ingredients for your relish.
  2. Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour and next 3 ingredients (through 1/4 teaspoon pepper) in a medium bowl. Combine buttermilk and egg yolk; add milk mixture to flour mixture, stirring with a whisk just until moist.
  3. Place egg white in a bowl; beat with a mixer at high speed until medium peaks form. Fold one-fourth of egg white into buttermilk mixture. Gently fold in remaining egg white.
  4. Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Spoon about 1 tablespoon batter per pancake into pan, spreading slightly. Cook 1 minute or until tops are covered with bubbles and edges begin to set. Turn and cook 1 minute. Repeat with remaining batter for a total of 16 pancakes. Top each pancake with 1/4 teaspoon crème fraîche and 1 1/2 teaspoons tomato relish. Serve immediately.




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8 responses to “Mini Cornmeal Cakes with Heirloom Tomato Relish”

  1. I feel you on those tomatoes! I always buy sooooo many tomatoes in the summer! We have tomatoes every single day…literally! This looks like a perfect light dinner – can’t wait to try it!

    • Thanks so much Maria!! You and I are very similar — I think I’ve had tomatoes every day for the past month! Let me know how this recipe turns out for you! 🙂

  2. You have the most beautiful, fresh, and healthy-looking veggies, and your presentation of the dishes are fantastic…I could just reach out and eat the dishes thru my computer! Thank you for all that you do, I appreciate it.


    • Thank you so much for your kind words Andi!! I can’t wait for you to try this recipe – I’m sure you will love it!

    • Hi Rachel! You know, I haven’t tried canning it, but I don’t see why it wouldn’t work and stay for at least a week! Let me know if you end up successfully doing it and how it goes!

  3. Do you think that the pancakes could be made ahead of time and stored for a few days? I’m looking to cater my own large party this summer and I’m trying to find simple but yummy foods that can be made a few days in advance. Thanks!

    • Yes I think so! I think they would last for a couple days in the fridge, and would just need to be warmed on the stovetop or in the oven before serving. Hope that helps! Let me know how it turns out and good luck on the catering gig! 🙂

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