Receta 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.
- 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.