MEXICAN POLENTA PANCAKES WITH AVOCADO
50 g yellow polenta (cornmeal)
60 g plain flour
¼ tsp baking powder
¼ teaspoon salt
1 teaspoon sugar
250 ml buttermilk
30 g butter / margarine, melted
sour cream for serving
1 large avocado
3 spring onion, chopped
2 tomatoes, finely chopped
1 teaspoon chilli sauce or more, to taste
2 teaspoons lemon juice
salt and pepper, to taste
some grated cheddar cheese
Sift polenta, flour, baking powder, salt and sugar into bowl.
Mix buttermilk, eggs and butter in jug, beat to combine.
Mix liquid and dry ingredients free of lumps.
Set aside, cover with cling wrap, 20 min.
Cut avocado, remove seed and skin and mash with fork.
Add spring onion, tomatoes, chilli sauce, lemon juice, salt and pepper.
Mix well and chill for 20 min.
Brush small frying pan with oil.
When hot, pour in enough batter to thinly cover base of pan.
Cook over medium heat until the underside is golden.
Turn pancake over and cook other side.
Transfer to plate and keep warm.
Repeat process with remaining batter, greasing pan when necessary.
Sprinkle some cheese and spoon some avocado mixture on one half of pancake and fold other half over.
Put some dollops of sour cream on top.
Photo: Frances Smith