Friday, August 16, 2013
Avocado Pancakes with Creme Fraiche and Salsa
This recipe is from Pastry Queen Parties by Rebecca Rather. It originally calls for trout roe but to keep it vegetarian I used salsa instead. These make a nice appetizer or snack and they sort of remind me of blinis.
1/4 medium white onion
1 ripe avocado, peeled and pitted
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
In the bowl of a food processor or blender, process the onion until pureed. Add the avocado, egg, flour, baking powder, milk, salt, and pepper, and process until the mixture is creamy and resembles breakfast-pancake batter, about 4 minutes. Set a large, slightly oiled skillet over medium-low heat. Drop the pancake batter by tablespoonfuls about 1 inch apart onto the heated skillet. Cook until the pancakes puff up, deflate slightly, and are lightly browned on both sides, 2 to 2 1/2 minutes per side.
Top each warm pancake with creme fraiche and salsa.