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Green Onion Pancakes with Tomato-Avocado Salsa

Photo: Karry Hosford
Yield 12 servings (serving size: 1 pancake and 3 tablespoons salsa)
Serve these fluffy pancakes and their lively salsa as a first course or as a side dish. The provolone cheese brings out the flavor of the green onions.

Ingredients

  • Salsa:
  • 1 2/3 cups chopped seeded plum tomato
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped peeled avocado
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced fresh oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Dash of sugar
  • Pancakes:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups low-fat buttermilk
  • 1 large egg, beaten
  • 1 cup chopped green onions
  • 6 tablespoons (1 1/2 ounces) shredded sharp provolone
  • Cooking spray

Nutrition Information

  • calories 128
  • caloriesfromfat 23 %
  • fat 3.2 g
  • satfat 1.1 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 4.8 g
  • carbohydrate 20.5 g
  • fiber 2 g
  • cholesterol 23 mg
  • iron 1.2 mg
  • sodium 352 mg
  • calcium 99 mg

How to Make It

  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 through 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 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). Serve salsa over warm pancakes.