Red Bell Pepper and Coriander Pancakes with Guacamole

36 - 40 pancakes
  • 2/3 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon red pepper flakes, or to taste
  • 2/3 cup milk
  • 2/3 cup diced red bell pepper
  • 3 tablespoons chopped cilantro leaves
  • 2 eggs, separated
  • 1 tablespoon melted butter
  • Salt and freshly ground pepper, to taste
  • Guacamole:
  • 1 avocado, peeled and finely diced
  • 2 tablespoons lime juice, or to taste
  • 1 jalapeno, seeded and diced
  • 2 tablespoons chopped cilantro, or to taste
  • Salt and freshly ground pepper, to taste
  • 3 Roma tomatoes, seeded and diced
  • 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.

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