Mexican corn pancakes with avocado

Ingredients for Mexican corn pancakes with avocado

Instructions for Mexican corn pancakes with avocado

To prepare the Mexican corn pancakes with avocado recipe, please follow these instructions:

Corn flour sifted down in a big bowl Together with the flour, baking powder, salt and sugar. Make a recess in the middle. Buttermilk, eggs and butter whipped together in a jug. Pour the liquid into the dry ingredients and whisk the mixture is smooth. The bowl is covered with film and made page for 20 min.

Avocado stuffed: Kaikan, cut in half lengthwise and remove the stone. The meat is taken out and place in a bowl. Mash it with a fork and add half of the spring onions. Pipes also tomato, chili sauce, lemon juice, salt and pepper in the bog is well blended avocado. once, made it in the fridge for 20 mins.

Heat a little oil frying pan and fry the pancakes the clear golden. The finished pancakes on a plate and keep warm. When the pancakes are done, they are filled with avocadomos and is folded or rolled along.

Serve with sour cream and sprinkled with the remaining chopped scallions.

Tips:
Total preparation time: 30 min + 20 min in fridge preparation: 20 mins