Red bell pepper and coriander pancakes with guacamole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | All-purpose flour |
| ¼ | cup | Cornmeal |
| ½ | teaspoon | Red pepper flakes, or to taste |
| ⅔ | cup | Milk |
| ⅔ | 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 | |
Directions
GUACAMOLE
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 1½ 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.
Guacamole: 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 ½ teaspoon sour cream onto center.
Top with an equal amount of guacamole. Garnish with leaf of cilantro.
Yield: 36 - 40 pancake
Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8782 From: "Angele and Jon Freeman" <jfreeman@...> Date: Wed, 1 Jan 1997 10:02:14 -0500