Tomato Buttermilk Pancakes W/ Feta Mint Yogurt Sauce

• Tomato Buttermilk Pancakes
• 1-3/4 cups all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse ground salt
• 1 egg, slightly beaten
• 1-1/2 cups buttermilk
• 3 tablespoons extra virgin olive oil
• 1 pint assorted heirloom cherry tomatoes, halved
• Feta Mint Yogurt Sauce
• 1 cup plain Greek yogurt
• 4 ounces plain feta cheese, finely crumbled
• 1/2 cup chopped fresh mint leaves
• 1 tablespoon fresh grated orange zest
• 2 tablespoons fresh orange juice

1. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. In a small mixing bowl, whisk egg, buttermilk, and oil together. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Let mixture stand for 15 minutes.
2. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. Sprinkle several halved cherry tomatoes over batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Top with Feta Mint Yogurt Sauce.
3. In a small mixing bowl, thoroughly mix together yogurt, feta cheese, mint, orange zest and orange juice.

tomato buttermilk, flour, sugar, baking powder, baking soda, coarse ground salt, egg, buttermilk, extra virgin olive oil, tomatoes, yogurt sauce, yogurt, feta cheese, mint leaves, orange zest, orange juice

Taken from food52.com/recipes/13965-tomato-buttermilk-pancakes-w-feta-mint-yogurt-sauce (may not work)