Green Onion Pancakes with Tomato-Avocado Salsa

Green Onion Pancakes with Tomato-Avocado Salsa Recipe
Photo: Karry Hosford
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.

Yield:

12 servings (serving size: 1 pancake and 3 tablespoons salsa)

Recipe from

Nutritional 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

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

Preparation

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

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.

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.

Note:

April 2003
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