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Categories:
all-purpose cornmeal red pepper milk red bell pepper cilantro eggs butter salt avocado lime juice jalapeno cilantro salt tomatoes
Viewed: 30 - Published at: 9 years agoIngredients
- 2/3 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon red pepper flakes, or to taste
- 2/3 cup milk
- 2/3 cup diced red bell pepper
- 3 tablespoons chopped cilantro leaves
- 2 eggs, separated
- 1 tablespoon melted butter
- Salt and freshly ground pepper, to taste
- 1 avocado, peeled and finely diced
- 2 tablespoons lime juice, or to taste
- 1 jalapeno, seeded and diced
- 2 tablespoons chopped cilantro, or to taste
- Salt and freshly ground pepper, to taste
- 3 Roma tomatoes, seeded and diced
Method
- In a bowl combine flour, cornmeal, red pepper flakes, milk, red bell pepper, cilantro, egg yolks, and melted butter.
- Season with salt and pepper.
- With electric mixer beat egg whites to soft peak and fold into batter.
- In a nonstick pan over moderate heat brush some melted butter.
- Drop batter by the spoonful into pan so that pancakes are about 1 1/2 inches in diameter.
- When bubbles appear on surface of pancakes and undersides are golden brown, flip pancakes and allow undersides to cook until golden.
- Remove pancakes top rack to cool.
- In a bowl combine avocado, lime juice, jalapeno, cilantro, salt, and pepper.
- If desired, mash with fork to smooth avocado.
- Add tomatoes and fold together.
- Assembly: When pancakes are cool, spoon about 1/2 teaspoon sour cream onto center.
- Top with an equal amount of guacamole.
- Garnish with leaf of cilantro.
