Green Onion Pancakes with Tomato-Avocado Salsa
Ingredients:
Salsa:
- 1â…” cups chopped seeded plum tomato
- ½ cup finely chopped red onion
- ½ cup chopped peeled avocado
- 2 tablespoons finely chopped seeded jalapeño pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon minced fresh oregano
- â…› teaspoon salt
- â…› teaspoon freshly ground black pepper
- Dash of sugar
Pancakes:
- 1½ cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- â…› teaspoon freshly ground black pepper
- 1½ cups low-fat buttermilk
- 1 large egg, beaten
- 1 cup chopped green onions
- 6 tablespoons (1½ounces) shredded sharp Provolone
- Cooking spray
Directions:
1. To prepare salsa, combine first 9 ingredients in a bowl. Cover and chill.
2. To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour though black pepper) in a large bowl; make a well in center of mixture. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minutes. Fold in green onions and provolone cheese.
3. Spoon about ¼ cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes). Serve salsa over warm pancakes.
Yield: 12 servings
