Avocado Pancakes with Brie Filling

 Today was all about morning.

Avocado Pancakes
(adapted from Mother Thyme)

3/4 all-purpose flour
1/4 cup whole wheat flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup milk
1 egg
1 ripe avocado, mashed

Combine dry ingredients in small bowl, and whisk to combine. Add milk and egg, mixing until batter has an even consistency. Peel and mash avocado, and stir until spread throughout mixture.

Heat skillet to medium heat. Melt 1 tb. butter in center of pan, then pour in 1/2 cup pancake batter and cook until bubbles start forming around edges of the cake. Flip and cook an additional 3-4 minutes. Cakes will be crispy on the outside and creamy on the inside.

Brie Filling

1/2 lb brie cheese, room temperature
1/2 cup cream cheese

Combine both cheeses in glass bowl with an electric mixer. Mix on medium-high speed until fluffy and smooth. If filling is lumpy (or looks like cottage cheese, as my sister commented), warm by either using a double-boiler on very low heat or microwave bowl for 15-30 seconds and mix until smooth.

To assemble cakes, layer pancake with filling. For top cake, use a biscuit cutter to remove the center and replace with fried, sunny side up egg.


With these, I recommend some weak coffee.