MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Cornmeal Pancakes With Avocado
 Categories: Mexican, Pancakes
      Yield: 1 Batch
 
MMMMM--------------------------PANCAKES-------------------------------
    1/3 c  Yellow corn meal
    1/2 c  Plain flour
    1/4 ts Baking powder
      1 ts Sugar
      1 c  Buttermilk
      2    Eggs
      1 oz Butter (30 g); melted
    2/3 c  Sour cream or yogurt;
           - for serving

MMMMM----------------------AVOCADO FILLING---------------------------
      1 lg Ripe avocado
      8    Green onions; finely chopped
      2    Ripe tomatoes; seeded;
           - finely chopped
      1 ts Salsa; or to taste
      2 ts Lemon juice
    1/4 ts Salt; up to 1/2 ts
           Pepper
           Cilantro sprigs
 
  Pancakes:
  
  Sift corn meal, flour, baking powder, salt, and sugar into a bowl.
  Make a well in the center. Place buttermilk, eggs, and butter in a
  jug; beat to combine. Add to dry ingredients. Beat until liquid is
  incorporated and batter is free of lumps. Set aside covered with
  plastic wrap (20 minutes).
  
  Avocado Filling:
  
  Cut the avocado in half lengthwise, remove the seed, and place the
  flesh in a bowl. Mash with a fork. Add half the onions. Stir in the
  tomatoes, salsa, lemon juice, salt, and pepper. Mix well and chill
  for 20 minutes.
  
  Brush a small frying pan with oil. When hot, pour in enough batter to
  thinly cover base of pan. Cook over medium heat until underside is
  golden. Turn pancake over and cook the other side. Transfer to plate,
  cover with a tea towel, and keep warm. Repeat the process with
  remaining batter, greasing the pan when necessary.
  
  Spoon some avocado filling on 1/2 of each pancake and fold the other
  half over. Serve with sour cream or yogurt, sprinkle with remaining
  green onions and cilantro sprigs.
  
  Recipe by Marg Diffen, The Essential Vegetarian Cookbook
  
  Recipe FROM: <https://archive.org/details/our-lil-cookbook-test>
 
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