In a bowl, combine the milk, avocados, egg and lime juice. Whisk to combine.
In a separate bowl, sift together the baking powder, salt and pepper.
Stir the wet ingredients with the dry ingredients until just combined.
Preheat a skillet over medium heat. Lightly coat with canola oil.
Working in batches, pour Πcup of the batter into the skillet for each pancake. Cook until bubbly. Flip and cook the underside until golden.
Transfer to a plate and keep warm.
Serve pancakes topped with smoked salmon, capers and horseradish cream sauce.
1 cup whole milk
2 avocados, peeled, pitted and mashed
1 egg
¼ cup lime juice
1¼ cup flour
2 tsp. baking powder
¼ tsp. salt
¼ tsp. freshly ground black pepper
Canola oil
Smoked salmon for garnish
Capers for garnish
Horseradish cream sauce for garnish
2 avocados, peeled, pitted and mashed
1 egg
¼ cup lime juice
1¼ cup flour
2 tsp. baking powder
¼ tsp. salt
¼ tsp. freshly ground black pepper
Canola oil
Smoked salmon for garnish
Capers for garnish
Horseradish cream sauce for garnish
This article appears in September 2012.