Green Onion Pancakes with Tomato-Avocado Salsa

So I found this recipe and it was pretty easy.  However the salsa was a little off.  First, no cilantro, but oregano.  Then no lime juice.  It tasted more Greek than Mexican/South American.

Next time we think we will change those things and add cheddar in place of the provolone (which we used Italian Blend anyway.)  Still we would have again. We made 9 pancakes and each had 2.

We had with spicy honey chicken thighs.

Green Onion Pancakes with Tomato-Avocado 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.

YIELD: 12 servings (serving size: 1 pancake and 3 tablespoons salsa)
COURSE: Appetizers, Hors d'Oeuvres, Side Dishes/Vegetables

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.

Nutritional Information (for 12 pancakes)

Calories: 128; Fat: 3.2g (Saturated fat: 1.1g; Monounsaturated fat: 0.9g; Polyunsaturated fat: 0.3g); Protein: 4.8g; Carbohydrate: 20.5g; Fiber: 2g; Cholesterol: 23mg; Iron: 1.2mg; Sodium: 352mg; Calcium: 99mg

Cooking Light APRIL 2003