Cornmeal, Avocado, and Lime Pancakes

Directions

1. Lime Sour Cream and Fresh Salsa Toppings
2. In a small bowl mix the sour cream with the zest of the lime and the juice from 1/2 the lime. Set aside.
3. In another small bowl combine the cherry tomatoes, red onion, jalapeno (if using), cilantro, apple cider vinegar (of the juice from the other half of the lime). Mix everything together and season with with salt and pepper. Set aside.

1. Cornmeal, Avocado, and Lime Pancakes
2. In a medium-sized bowl whisk the eggs and set aside.
3. In a blender puree the milk, avocado, lime zest, and lime juice until smooth. Add the puree to the egg along with the melted butter and stir to combine.
4. In a separate bowl whisk together the cornmeal, flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and stir to combine. The batter will be thick, this is OK.
6. Heat a griddle to medium-high heat. Spoon 2 tablespoons of batter onto the griddle and smooth it into a round shape. Cook the pancakes for 3-4 minutes, flipping once, until both sides are golden brown.
7. To serve, top a hot pancake with some of the fresh salsa and a spoonful of the sour cream.