This one's for the savory breakfast lovers who also have a deep affinity for fluffy pancakes. Herby and loaded with ripe avocado, these pancakes are best served with crumbly cheese and an overeasy egg on top.
2 eggs
1/2 cup ripe avocado, mashed
2 tablespoons melted butter
1/2 cup milk
2/3 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, sliced thin (green & white parts)
1 tablespoon fresh cilantro, chopped fine
Optional toppings:
Fried or poached eggs
Crumbled cotija or queso fresco
Fresh cilantro
Sour cream and red or green salsa
Avocado slices
1. Whisk together eggs, mashed avocado, melted butter, and milk.
2. In a separate bowl, whisk together flour, baking soda, salt, and pepper.
3. Gently combine wet ingredients with flour mixture, just until almost combined. Fold in green onion and cilantro.
4. Heat a griddle over medium heat. Once it's hot, melt a little butter onto griddle. Use a 1/4 cup measuring cup to pour pancake batter onto hot buttered griddle.
5. Cook until first side is golden brown and bubbles are hitting the surface of the batter, about 2-3 minutes. Flip and cook until second side is golden and pancakes are cooked through, another 2-3 minutes.
6. If desired, keep pancakes warm in a 200° F oven while you finish cooking all the pancakes.
7. Enjoy with your chosen toppings!
