I’m always on the lookout for easy and new ideas to experiment with, every time I entertain. While the classic appetizers are great, they can get boring after a while. These pancakes make for an easy elegant appetizer for a small gathering of friends or family. With an unusual avocado butter that is smooth and rich, these are sure to please critics of all ages! Also depending on your mood and the occasion, they can be dressed up or dressed down….nonetheless they’ll be delicious and novel!
Every one needs a little Marilyn in their lives...
Herb Pancakes with Avocado Butter
What you need:
½ cup plain flour
½ cup self-rising flour
1 egg, beaten
½ cup milk
20grams / ¾ ounces chopped mixed fresh herbs (I used basil and very little sage)
1 teaspoon cracked black pepper
Salt to taste
½ ripe avocado
60 grams/2 ounces butter
1 tablespoon lemon or lime juice
½ teaspoon cracked black pepper
Salt to taste if using unsalted butter
Getting down to Business:
For the pancakes:
Sift the flours together and add in the remaining ingredients. Whisk the batter well till there are no lumps and it is smooth.
Heat a pan with some melted butter and drop a tablespoon of batter (you can vary the size of the pancake by using bigger or smaller ladles or teaspoons).
Cook until bubbles appear on top. Flip the pancake and cook until golden underneath.
For the butter:
Combine all the ingredients until smooth.
Spread the butter onto the warm pancakes and voila! You’re done!
If you want to be very fancy, you could pipe the butter onto the pancakes before serving.
If you don’t want to use butter, you can use low fat cream cheese but reduce the amount to lemon juice as per taste.
If you’re out of self-rising flour, combine 1 cup of all-purpose flour/ maida with 1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
I send these pancakes to the very sweet Priya’s fruit/veggie a month event…don’t forget to check it out!
Recipe adapted from The Essential Fingerfood Cookbook