Green Onion Pancakes With Tomato-Avocado Salsa

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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.

Ingredients

• 1 2/3 cups chopped seeded plum tomato
• 1/2 cup finely chopped red onion
• 1/2 cup diced peeled avocado
• 2 tablespoons finely chopped seeded jalapeño pepper
• 1 teaspoon minced fresh oregano
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Dash of sugar
• 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 cheese
• Cooking spray

Directions

1. To prepare salsa, combine first 9 ingredients in a bowl.
2. Cover and chill.
3. To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture.
5. Combine buttermilk and egg in a bowl; add to flour mixture.
6. Stir just until moist.
7. Let stand 10 minutes.
8. Fold in green onions and cheese.
9. For each pancake, spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray.
10. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes).
11. Serve salsa over warm pancakes.

Yield: 12 servings