Green Onion Pancakes with Tomato-Avocado Salsa

Green Onion Pancakes with Tomato-Avocado Salsa
Photo by Karry Hosford

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/8 teaspoon salt
  • Dash of sugar
  • ½ cup finely chopped red onion
  • 1 large egg, beaten
  • ½ cup finely chopped red onion
  • 1 large egg, beaten
  • + 37 more ingredients
    • 1 cup chopped green onions
    • 2 tablespoons red wine vinegar
    • 2 tablespoons red wine vinegar
    • 2 tablespoons finely chopped seeded jalapeño pepper
    • 1/8 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 2/3 cups chopped seeded plum tomato
    • ½ teaspoon salt
    • Dash of sugar
    • 6 tablespoons (1 1/2 ounces) shredded sharp provolone
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon freshly ground black pepper
    • 2 teaspoons sugar
    • Cooking spray
    • Pancakes:
    • Pancakes:
    • 1 teaspoon minced fresh oregano
    • ½ cup chopped peeled avocado
    • 1 teaspoon baking powder
    • 1 ½ cups low-fat buttermilk
    • 1 teaspoon baking soda
    • 1 teaspoon baking soda
    • 1 cup chopped green onions
    • 1 ½ cups all-purpose flour
    • 2 tablespoons finely chopped seeded jalapeño pepper
    • Salsa:
    • ½ cup chopped peeled avocado
    • 1 teaspoon baking powder
    • 1 ½ cups low-fat buttermilk
    • 6 tablespoons (1 1/2 ounces) shredded sharp provolone
    • 1/8 teaspoon freshly ground black pepper
    • 1 teaspoon minced fresh oregano
    • 2 teaspoons sugar
    • 1 2/3 cups chopped seeded plum tomato
    • Salsa:
    • Cooking spray
    • ½ teaspoon salt

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 a...

View full recipe at My Recipes

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