Avocado Pancakes with Crème Fraîche and Trout Roe

Name: Avocado Pancakes with Crème Fraîche and Trout Roe
Yield: makes 25 small pancakes
Ingredients: 1 cup heavy whipping cream; 1 tablespoon cultured buttermilk; 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

December 14, 2011

These delicate, pale-green avocado pancakes come from my former big-city life as executive pastry chef at Anthony’s, owned by Tony Vallone, one of Houston’s top restaurateurs. The recipe for these savory pancakes was shared by a sous chef there, and I fell in love with them. We served them with crab and pico de gallo. In this version, I top them with homemade crème fraîche and trout caviar, a gorgeous, orange, medium-grained roe. (It is also more reasonably priced than many caviars and sustainably raised.) Incredibly simple, the pancakes must be made at the last minute and served warm.

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