Avocado Pancakes with Crab Salad topping

Recipe provided by Chef Joseph Hewett of The Indigo Duck, downtown Franklin on the courthouse square.

Avocado Pancakes

  • 2 cups cornmeal
  • 1 cups flour
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 4 eggs
  • 2 cups milk
  • 3 avocados
  • 1 tablespoon butter (melted)

Combine eggs, milk, avocado and butter in food processor and blend until smooth. Sift dry ingredients together and incorporate into wet ingredients in food processor and blend until smooth On medium heat, spoon small silver-dollar-size dollops of batter into a non stick sauté pan. Cook until lightly browned, then flip and cook the other side until golden brown, and the inside of the pancake is set and firm.

Crab Salad

  • 2 tablespoons butter
  • 4 ounces crabmeat
  • 1 red peppers (diced)
  • 2 shallots (diced)
  • 2 ounces lemon juice
  • 1 tablespoon parsley (fresh chopped)
  • 2 tablespoons basil (fresh chopped)

Combine all ingredients in a small sauté pan and heat gently. Season with kosher salt and fresh cracked black pepper. Spoon over avocado pancakes. ENJOY!!!