Topped with California Avocado slices and smoked salmon, these pancakes scream “millennial aesthetic” and still maintain the familiar fluffiness of childhood. The pale green and bright pink tones make this dish equally satisfying to look at as it is to devour. Sign yourself up for a full stack or two.
Makes 6 pancakes
1 ½ cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
Freshly ground black pepper
1 California Avocado, mashed, plus one for serving
Zest of 1 lemon, plus 1 teaspoon lemon juice
1 ¼ cups buttermilk
2 large eggs
4 ounces smoked salmon
Plain yogurt, sour cream, or creme fraiche
- In a large bowl, whisk together flour, sugar, baking powder, salt, and a pinch of black pepper.
- In a medium bowl, whisk together the mashed California Avocado, lemon zest and juice, buttermilk, and eggs. Mix until smooth and well combined.
- Add wet ingredients to dry ingredients and whisk just until combined.
- Heat a large skillet or griddle to medium and add a little bit of oil to the pan.
- Scoop half-cupfuls of batter at a time, and cook until bubbles begin to form around the edge of the pancake (about two minutes). Flip and cook for another two minutes.
- Repeat until the batter is used up.
- To serve, garnish the pancakes with smoked salmon, yogurt, arugula, sliced California Avocado, a drizzle of olive oil, and a sprinkle of salt and pepper.