Serves4 to 6 as a first course
June 1995
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3
garlic cloves
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1
ripe avocado (preferably California)
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1/2
cup
milk
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3/4
cup
all-purpose flour
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1
teaspoon
baking powder
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1
large egg
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1/4
cup
packed fresh coriander, washed well, spun dry, and chopped
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1
tablespoon
unsalted butter, melted
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peanut oil for brushing griddle
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In a small saucepan of boiling water cook garlic until softened, about 4 minutes, and drain.
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In a food processor purée avocado and garlic with 1/4 cup milk until smooth and transfer to a bowl.
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In a small bowl whisk together flour and baking powder and add to avocado mixture in batches, alternating with remaining 1/4 cup milk, beginning and ending with flour mixture, and stirring until blended well. Add egg, coriander, butter and salt and pepper to taste and whisk batter well.
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Preheat oven to 200°F.
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Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot enough to make drops of water scatter over surface and brush with oil. Working in batches, spoon tablespoons of batter onto skillet or griddle, forming 2-inch circles, and cook pancakes until golden, about 45 seconds each side. Transfer pancakes as cooked to a heat-proof platter and keep warm in oven.
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Serve avocado pancakes warm with salsa, guacamole, and/or sour cream.
