Tomato Pancakes

This recipe can very easily halved. A nice healthy breakfast.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 24 pancakes

Ingredients

• 4  large eggs, lightly beaten
• 2  cups diced tomatoes, with their juice
• 40  saltine crackers, crushed
•  salt, to taste
• 2  tablespoons butter

Directions

1. Combine all the ingredients except the butter in a bowl, stir to blend.
2. Shape the mixture into 4 inch patties.
3. Melt the butter in a large skillet over medium heat.
4. Add the pancake and fry for about 2 minutes on each side until lightly browned.
5. Serve warm.