A super sturdy breakfast meal that can double as dinner without a surplus of melted cheese, butter or syrup.
Mexican Polenta Pancakes and Guacamole
1/3 cupcorn meal
1/2 cupwhole wheat flour
1/4 teaspoonbaking powder
2 tablespoonsbutter, melted
2 medium-sizedavocados, chopped
1 smallred onion, diced
Dashred pepper powder
2 tablespoonslemon juice
Dashsalt to taste
Dashground black pepper to taste
DollopGreek yogurt, optional garnish
Dollopsalsa, optional garnish
Prep time: 40 minutes
Total time: 60 minutes
Combine the dry ingredients in large mixing bowl: corn meal, flour, sugar, baking powder, salt. Make a well in center of bowl.
Combine following wet ingredients in large bowl: buttermilk, eggs, butter. Stir until blended, about 2 minutes.
Add wet to dry ingredients. Whisk until wet and dry ingredients form a consistent batter, about 3 minutes. Cover and set aside.
To make the filling, combine avocado, onion, tomato, pepper, lemon, salt and pepper in small bowl. Stir. Cover and set aside.
Over medium-high heat, drizzle oil in large heavy-bottomed skillet. When hot pour 1/3 cup of batter into skillet. Cook on each side about 2 minutes, or until golden brown. Repeat process with remaining batter, about 15 minutes.
Place heaping tablespoon of guacamole on each pancake. Fold and serve.
Yield: 2 to 4
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