OK, OK...maybe I went a little bit outside the box with this one but you just have to keep an open mind here. It was one of those times like when I would say to my mom, "So, I've been thinking." And she would say, "Do I need to sit down for this?" So take a seat and let me lay out this idea I had. Think, brunch on Cinco de Mayo. Think, corn chips and guacamole in one happy pancake place. Now top that pancake with some lime sour cream and some fresh salsa. Are you with me here? —Dabblings
about 15 three inch pancakes
Lime Sour Cream and Fresh Salsa Toppings
container of sour cream
zest of 1 lime
juice from 1/2 of the lime
of cherry tomatoes; quartered
of red onion; finely diced
jalapeno; minced (optional)
of fresh cilantro; minced
of apple cider vinegar ( or the other 1/2 of the lime)
In a small bowl mix the sour cream with the zest of the lime and the juice from 1/2 the lime. Set aside.
In another small bowl combine the cherry tomatoes, red onion, jalapeno (if using), cilantro, apple cider vinegar (of the juice from the other half of the lime). Mix everything together and season with with salt and pepper. Set aside.
Cornmeal, Avocado, and Lime Pancakes
In a medium-sized bowl whisk the eggs and set aside.
In a blender puree the milk, avocado, lime zest, and lime juice until smooth. Add the puree to the egg along with the melted butter and stir to combine.
In a separate bowl whisk together the cornmeal, flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir to combine. The batter will be thick, this is OK.
Heat a griddle to medium-high heat. Spoon 2 tablespoons of batter onto the griddle and smooth it into a round shape. Cook the pancakes for 3-4 minutes, flipping once, until both sides are golden brown.
To serve, top a hot pancake with some of the fresh salsa and a spoonful of the sour cream.