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.
Avocado Pancakes
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.
This is such a neat idea! Even though I'm not a vegetarian, salsa sounds a lot better than trout roe!
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