Avocado...pancakes? Yes. These were definitely an experiment, but one that turned out very well! They were Dave's idea, and a very good one! We made these last summer and paired them with fresh tomatoes from my backyard. Yum.
Pancakes:
3 eggs
3/4 cup milk
1 avocado; cut into chunks
zest of 1 lime
juice of 1 lime
2 tablespoons butter; melted
1 cup cornmeal
1/4 cup all purpose flour
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
In a medium-sized bowl whisk the eggs and set aside.
In a blender puree the milk, avocado, lime zest, and lime juice until smooth. Add the puree to the egg along with the melted butter and stir to combine.
In a separate bowl whisk together the cornmeal, flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir to combine.
Heat a griddle to medium-high heat. Spoon 2 tablespoons of batter onto the griddle and smooth it into a round shape. Cook the pancakes for 3-4 minutes, flipping once, until both sides are golden brown.
Topping:
1 pint of cherry tomatoes; quartered
2 tablespoons of fresh cilantro; minced
1 tablespoon of apple cider vinegar
salt and pepper to taste
Combine ingredients above, and serve alongside or on top of pancakes.