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 1/2 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.;
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 1/2 teaspoon sour cream onto center. Top with an equal amount of guacamole. Garnish with leaf of cilantro.
Recipe courtesy of Gourmet Magazine