Recipe - Red Bell Pepper And Coriander Pancakes With Guacamole

2/3 cup Allpurpose flour
One fourth cup Cornmeal
One half teaspoon Red pepper flakes, or to
taste
2/3 cup Milk
2/3 cup Diced red bell pepper
3 tablespoon Chopped cilantro leaves
2 Eggs, separated
1 tablespoon Melted butter
Salt and freshly ground
pepper, to taste

GUACAMOLE
1 Avocado, peeled and finely
minced
2 tablespoon Lime juice, or to taste
1 Jalapeno, seeded and minced
2 tablespoon Chopped cilantro, or to
taste
Salt and freshly ground
pepper, to taste
3 Roma tomatoes, seeded and
minced

In a bowl combine flour, cornmeal, red pepper flakes, milk, red bell
pepper, cilantro, egg yolks, and melted butter. Season with salt and
pepper. With electric mixer beat egg whites to soft peak and fold into
batter.

In a nonstick pan over moderate heat brush some melted butter. Drop batter
by the spoonful into pan so that pancakes are about 1 One half inches in
diameter. When bubbles appear on surface of pancakes and undersides are
golden brown, flip pancakes and allow undersides to cook until golden.
Remove pancakes top rack to cool.

Guacamole: In a bowl combine avocado, lime juice, jalapeno, cilantro, salt,
and pepper. If desired, mash with fork to smooth avocado. Add tomatoes and
fold together.

Assembly:

When pancakes are cool, spoon about One half teaspoon sour cream onto center.
Top with an equal amount of guacamole. Garnish with leaf of cilantro.

Yield: 36 40 pancake
Posted to MCRecipe Digest V1 #362

Recipe by: COOKING LIVE SHOW #CL8782

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Wed, 1 Jan 1997 10:02:14 0500