Green Onion Pancakes with Tomato-Avocado Salsa

Name: Green Onion Pancakes with Tomato-Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 118 milliliters chopped peeled avocado; 1 teaspoon baking powder; 1 teaspoon baking soda; 0 teaspoons freshly ground black pepper; 1 large egg, beaten; 355 milliliters all-purpose flour; 237 milliliters chopped green onions; 2 Tbsps finely chopped seeded jalapeño pepper; 355 milliliters low-fat buttermilk; 1 teaspoon minced fresh oregano; 394 milliliters chopped seeded plum tomato; 43 grams tablespoons shredded sharp provolone; 118 milliliters finely chopped red onion; 2 Tbsps red wine vinegar; 0 teaspoons salt; 1 teaspoons salt; 1 Dash sugar; 2 teaspoons sugar

The recipe Green Onion Pancakes with Tomato-Avocado Sals It is a good option if you're following a vegetarian diet. It works well as a very affordable morn meal.

Instructions

To prepare salsa, combine first 9 ingredients in a bowl. Cover and chill.

Ingredients you will need

Salsa

Equipment you will use

Bowl

To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and next 5 ingredients (flour through black pepper) in a large bowl; make a well in center of mixture.

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Black Pepper

All Purpose Flour

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Bowl

Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist.

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Buttermilk

All Purpose Flour

Egg

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Bowl

Let stand 10 minutes. Fold in green onions and provolone cheese.

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Provolone

Green Onions

Spoon about 1/4 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).

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Cooking Spray

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Frying Pan

Serve salsa over warm pancakes.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

118milliliters

chopped peeled avocado 1teaspoon

baking powder 1teaspoon

baking soda 0teaspoons

freshly ground black pepper 1large

egg, beaten 355milliliters

all-purpose flour 237milliliters

chopped green onions 2Tbsps

finely chopped seeded jalapeño pepper 355milliliters

low-fat buttermilk 1teaspoon

minced fresh oregano 394milliliters

chopped seeded plum tomato 43grams

tablespoons shredded sharp provolone 118milliliters

finely chopped red onion 2Tbsps

red wine vinegar 0teaspoons

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.