Green Onion Pancakes With Tomato-Avocado Salsa |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
From Cooking Light. Serve as an appetizer or side dish. Ingredients:
1 2/3 cups plum tomatoes, chopped and seeded |
1/2 cup red onion, minced |
1/2 cup avocado, peeled and chopped |
2 tablespoons jalapenos, seeded and chopped |
2 tablespoons red wine vinegar |
1 teaspoon fresh oregano, minced |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 dash sugar |
1 1/2 cups flour |
2 teaspoons sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 cups low-fat buttermilk |
1 large egg, beaten |
1 cup green onion, chopped |
6 tablespoons provolone cheese, shredded, about 1 1/2 oz |
Directions:
1. Salsa: Combine first 9 ingredients in a bowl. Cover and chill.
2. Pancakes: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl; make a well in center. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minute Fold in green onions and cheese.
3. Spoon about 1/4 c batter onto a hot nonstick skillet or griddle coated with cooking spray. Turn pancakes when tops are coated with bubbles and edges look cooked (about 3 min). Serve salsa over warm pancakes.
|
|