Avocado Pancakes With Crème Fraîche And Trout Roe Recipes

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AVOCADO PANCAKES WITH CRèME FRAîCHE AND TROUT ROE



Avocado Pancakes with Crème Fraîche and Trout Roe image

Categories     Breakfast     Side     Trout     Avocado     Pastry

Yield makes 25 small pancakes

Number Of Ingredients 13

Crème Fraîche
1 cup heavy whipping cream
1 tablespoon cultured buttermilk
Pancakes
1/4 medium white onion
1 ripe avocado, peeled and pitted
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 ounces trout roe

Steps:

  • TO MAKE THE CRÈME FRAÎCHE: Pour the cream into a glass container or bowl. Stir in the buttermilk, cover, and let the mixture sit in a warm spot until the mixture thickens to the consistency of sour cream, at least 8 hours and up to 24 hours. Cover and refrigerate.
  • TO MAKE THE PANCAKES: In the work bowl of a food processor fitted with the metal blade or the jar of a blender, process the onion until pureed. Add the avocado, egg, flour, baking powder, milk, salt, and pepper, and process until the mixture is creamy and resembles breakfast-pancake batter, about 4 minutes. Set a large, lightly oiled skillet over medium-low heat. Drop the pancake batter by tablespoonfuls about 1 inch apart onto the heated skillet. Cook until the pancakes puff up, deflate slightly, and are lightly browned on both sides, 2 to 2 1/2 minutes per side.
  • TO ASSEMBLE THE PANCAKES: Top each warm pancake with 1 tablespoon of crème fraîche and 1 teaspoon of trout roe. Serve immediately.
  • do it early
  • The crème fraîche will keep for 1 week in the refrigerator.
  • tips
  • If you don't feel like making your own crème fraîche, most grocery stores carry it.
  • Many high-end markets, such as Whole Foods and Central Market, carry trout roe. A number of vendors offer it online as well.

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